Imported from TikTok

Hot Honey Mustard Pickles

Name: Hot Honey Mustard Pickles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 10 Pickling cucumbers (Also known as Kirby cucumbers; washed and cut); 1.5 cup White vinegar; 0.5 cup Water (Adjust the vinegar-to-water ratio if a less sour pickle is desired); 0.333 cup Honey; 0.25 cup Yellow mustard; 1 tbsp Dijon mustard; 1 tbsp Pickling salt (Kosher or sea salt may also be used); 1 tsp Sugar (Used to balance the acidity, not to make the pickles sweet); 1 tsp Dried mustard (Added to the finished brine after boiling); Fresh garlic (Use according to taste; add to the jars); 1 tsp Aleppo pepper or crushed red pepper (A good pinch; add to the jars); 0.5 tsp Dried mustard seed (Roughly per jar); 0.5 tsp Coriander (Roughly; add with the other jar seasonings); 1 Whole cloves (One whole clove per jar); 1 Bay leaves (One bay leaf per jar)

Recipe by Trazia Rae @traziarae · TikTok

Crunchy refrigerator pickles made with pickling cucumbers, a tangy vinegar brine, honey, yellow mustard, Dijon, garlic, and warming spices. They become more flavorful the longer they rest in the refrigerator.

12 servings25 minAmerican

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Ingredients

10 Pickling cucumbers (Also known as Kirby cucumbers; washed and cut)
1.5 cup White vinegar
0.5 cup Water (Adjust the vinegar-to-water ratio if a less sour pickle is desired)
0.333 cup Honey
0.25 cup Yellow mustard
1 tbsp Dijon mustard
1 tbsp Pickling salt (Kosher or sea salt may also be used)
1 tsp Sugar (Used to balance the acidity, not to make the pickles sweet)
1 tsp Dried mustard (Added to the finished brine after boiling)
Fresh garlic (Use according to taste; add to the jars)
1 tsp Aleppo pepper or crushed red pepper (A good pinch; add to the jars)
0.5 tsp Dried mustard seed (Roughly per jar)
0.5 tsp Coriander (Roughly; add with the other jar seasonings)
1 Whole cloves (One whole clove per jar)
1 Bay leaves (One bay leaf per jar)

Steps

1
Wash the pickling cucumbers, also known as Kirby cucumbers, and cut them into pickle-sized pieces.
2
Combine the white vinegar, water, pickling salt, and sugar in a pan. Bring the mixture to a roaring boil.
3
While the brine comes to a boil, fill clean jars with the cut cucumbers and fresh garlic, fitting in as many cucumbers as possible.
4
Add the Aleppo pepper or crushed red pepper, dried mustard seed, coriander, one whole clove per jar, and one bay leaf per jar to the jars.
5
Once the vinegar mixture has boiled, add the honey, yellow mustard, Dijon mustard, and dried mustard to the hot brine.
6
Stir the brine thoroughly until all ingredients are combined and the honey has dissolved. Taste the brine and adjust it if needed.
7
Pour the finished brine over the cucumbers in the jars, covering them with the liquid.
8
Clean the jar rims, place the lids on the jars, and shake the jars gently so the seasonings distribute throughout the brine.
9
Store the jars in the refrigerator. Let the pickles sit for at least 24 hours before trying them; they will taste better the longer they rest.

Notes

This is a refrigerator-pickle recipe, not a shelf-stable canning recipe. Consume within one or two months. If shelf stability is desired, process the pickles properly using a water-bath canning method; the source does not provide a canning time or procedure.