| Prep: 10 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 40 | 0g | 0g | 9g |
| sugars | fibre | protein | salt |
| 4g | 1g | 1g | 2g |
Family Traditions with a Twist
Growing up in a family where the kitchen was the heart of our home, recipes like the White Mustard and Dill Pickles have always held a special place in my heart. Not only do they bring back fond memories of watching my grandmother patiently slice cucumbers and mix them with aromatic herbs, but they also embody the blend of tradition and modernity that I strive to bring to every dish. This recipe is a nod to the comforting flavors I grew up with while incorporating a zesty punch that keeps things exciting.
One of the reasons I adore this White Mustard and Dill Pickles recipe is its incredible versatility. Whether you’re looking to add a burst of flavor to a simple sandwich or seeking the perfect accompaniment to a rich, hearty dish, these pickles are your go-to. My fiancee, Laura, and I love to serve them alongside grilled New England seafood, which creates a wonderful contrast between the smokiness of the grill and the tangy crispness of the pickles.
A Culinary Journey Through Flavor
Beyond their nostalgic value, these pickles are an example of how simple ingredients can come together to create something truly extraordinary. The combination of white mustard seeds, dill seeds, and freshly chopped dill brings a delightful herbaceousness to the brine. Pair that with the kick from black peppercorns and crushed red pepper flakes and you’ve got a pickle that’s not just a side dish, but a conversation starter.
Moreover, the health benefits of these pickles are worth noting. Cucumbers are known for their hydrating properties and are low in calories, which makes them a superb snack for anyone looking to lead a healthier lifestyle. Vinegar has its own myriad benefits, including aiding in digestion and acting as an antimicrobial substance. As a new parent, I’m always striving to find ways to incorporate nutritious, tasty foods into our family meals.
If you’re interested in experimenting with similar flavors, you might enjoy trying out a classic kosher dill pickle recipe or even venturing into spicy kimchi territory. Both offer the tang and crunch we love, but each brings its unique cultural twist to the table.
In conclusion, these White Mustard and Dill Pickles are more than just a recipe for me; they’re a bridge between past and present, between my Irish-leaning Boston roots and the culinary adventures I embark on with Laura and our son. Try them out, and I promise, they’ll soon become a cherished staple in your kitchen too.
What You’ll Need
- 6 cups sliced cucumbers
- 1 medium onion, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup white sugar
- 2 tablespoons kosher salt
- 1 teaspoon white mustard seeds
- 1/2 teaspoon dill seeds
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh dill
Method
Step One
In a large mixing bowl, combine the sliced cucumbers and thinly sliced onion. Toss them together to evenly distribute the onions.
Step Two
In a medium saucepan, combine the white vinegar, water, white sugar, kosher salt, white mustard seeds, dill seeds, whole black peppercorns, and crushed red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved.
Step Three
Remove the saucepan from heat and let the brine cool for about 5 minutes. Add the minced garlic and chopped fresh dill to the brine and stir well.
Step Four
Pour the warm brine over the cucumber and onion mixture in the bowl. Make sure all the cucumbers and onions are fully submerged in the brine.
Step Five
Cover the bowl with plastic wrap or transfer the mixture to glass jars. Refrigerate for at least 24 hours before serving to allow the flavors to develop. Enjoy your White Mustard and Dill Pickles!
