A perfectly pungent pickle that packs a powerful flavor punch.

Mustard and onion is one of my favorite flavor combos. I love it as a flavoring on pretzels as well as an accompaniment for a tasty German Bratwurst. No matter which way you spin it, I absolutely adore mustard and onions. So naturally, I was compelled to incorporate these flavors into a tangy and delicious pickle. Perfect for your pastrami on rye.

Mustard and Onion Pickles

1 pound fresh cucumbers

1 TBSP yellow mustard seeds

1 medium white onion

1 bayleaf

½ cup white vinegar

½ cup apple cider vinegar

1 cup water

1 tablespoon kosher salt

Prepare one wide-mouth quart mason jar by washing the jar, lid, and ring in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

Fill a large bowl or pot a quarter of the way with ice and then fill it up halfway with cold water, set aside.

Prepare the cucumbers by washing with cool water and laying out on a kitchen towel to dry slightly. Cut the cucumbers into rounds about ¼ inch thick and place the cucumber coins into your bowl of ice water, set aside. Slice your onion just as thin as the cucumbers and add to the ice water with your cucumbers. The ice water helps to firm up the cucumber slices so they retain some of their crunch. 

Add the mustard seeds and bayleaf into your prepared quart jar. 

Add the cucumber and onion slices to the jar, making sure to pack them in tightly but not too tightly so you don’t smash the cucumbers and onion slices.

Make the brine by placing the vinegars, water and salt in a small pot over high heat. Bring to a boil, stirring to dissolve the salt. Pour the brine over the vegetables, filling the jar to within ½  inch from the top. Everything should be completely submerged in the brine. You might not use all the brine, it depends on the size of the cucumbers and how you packed them in the jar. That’s ok though it’s better to have too much than not enough! You might need the little bit extra to top off the jar. 

Remove the air bubbles by gently tapping the jar against the counter a few times to remove all the air bubbles. Top off with more brine if necessary, it is very important that everything is completely submerged in brine. 

Place the lid and ring on the jar sealing it. Cool the jar on the counter for 20 minutes before placing the jar in the fridge. It’s important for the jar to cool a bit before putting it in the cold fridge so your jar doesn’t crack. 

Let your pickles sit in the fridge for at least two days before enjoying.