Sweet Cucumber Mustard Pickle

Yield: 4 to 5 x half-litre jars (US pint)

Course Pickles
Cuisine American
Keyword Cucumber, Mustard
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Yield 4 half-litre jars (US pint)
Calories 11 kcal


  • 2 kg cucumbers (regular field ones. 4 lbs / about 6 medium-large)
  • 1 onion (1 large or 2 medium)
  • 2 tablespoons salt (OR non-clouding, non-bitter salt sub)
  • 1 bell pepper (red approx. 150 g / 1 cup after seeding, chopping.)
  • 5 tablespoons mustard powder
  • 3 tablespoons ginger (ground dried powder)
  • 2 teaspoons turmeric
  • 1 teaspoon salt (OR non-clouding, non-bitter salt sub)
  • 1/2 teaspoon allspice (ground)
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cloves (ground)
  • 150 ml water ( 2/3 cup / 5 oz)
  • 600 ml cider vinegar (Or malt. 5% or higher. 2 1/4 cups, 20 oz)
  • 175 g sugar (white. 3/4 cup / 6 oz) OR 1 teaspoon liquid stevia
Metric - US Customary


  1. Wash cucumbers. Peel, slice in half length-wise. Drag the tip of a spoon down the middle of each to scrape out the seeds. Discard the seeds.
  2. Cut each half length-wise into quarters, then slice each long baton of cucumber into narrow slices.
  3. Put in a large bowl or pot.
  4. Peel the onion, chop (how fine or coarse is up to you.) Add to the bowl.
  5. Toss the cucumber and onion in either the salt OR salt-sub, and let stand covered in fridge for 6 to 8 hours, or, overnight.
  6. Seed and chop the bell pepper; set aside.
  7. Blend the dry seasonings from the mustard powder down to the cloves. Set aside.
  8. In a large pot, combine the vinegar, water and either the sugar OR liquid stevia. Whisk in the dry seasoning mixture, and bring to a boil.
  9. Drain the cucumber and onion mixture. Add to the pot, along with the red pepper.
  10. Bring back to a boil.
  11. Using a slotted spoon, pack vegetable solids into half-litre / US pint jars to 2 cm (1/2 inch) from the top of the jar.
  12. Ladle the mustard pickling solution in to cover the vegetables, leaving 2 cm (1/2 inch) of headspace.
  13. Debubble, adjust headspace.
  14. Wipe jar rims.
  15. Put lids on.
  16. Process in a water bath or steam canner.
  17. Process jars for 10 minutes. Increase time as needed for your altitude.
  18. Best after at least a month.