Best 6 Dill Mustard Pickles Recipes
**Dill Mustard Pickles: A Culinary Journey into Tangy Delights**
**Dill Mustard Pickles:** As you embark on this culinary adventure, discover the secrets behind creating the perfect dill mustard pickles. With two mouthwatering pickle recipes to choose from, your taste buds are in for a delightful treat.
Dive into the classic Full Sour Dill Mustard Pickles recipe, a time-honored tradition that delivers a perfect balance of tangy dill and zesty mustard. Prepare to be captivated by the symphony of flavors as the crisp cucumbers dance in a harmonious blend of vinegar, mustard seeds, and a medley of aromatic spices. With just a week of patient anticipation, these pickles will emerge as a tangy sensation, ready to elevate any meal.
For those seeking a quicker route to pickle perfection, the Quick Dill Mustard Pickles recipe offers a shortcut to flavor. These pickles capture the essence of dill and mustard in a matter of hours, allowing you to relish their tangy goodness without the wait. Experience the delightful crunch of cucumbers infused with a harmonious blend of vinegar, mustard seeds, and a symphony of spices. These pickles are perfect for those who crave a burst of flavor in their meals without sacrificing time.
GRILLED PICKLES WITH DILL MUSTARD DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat.
- For the pickles: Slice the pickles in half lengthwise and pat until completely dry. Toss the pickles with the olive oil, place on the grill and cook until they are marked, about 4 minutes per side.
- For the dipping sauce: Stir together the sour cream, mayonnaise, dill, mustard powder and garlic in a small bowl.
- Let the pickles cool to room temperature before serving with the dipping sauce.
MUSTARD PICKLES
An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
Provided by BJ MOORE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
- Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
- In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
- Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g
DILL MUSTARD
Steps:
- Mix 1/2 cup yellow mustard, 1/4 cup each finely chopped dill pickles and white onions, and 1 tablespoon chopped fresh dill.
DILL MUSTARD
I pick up small, decorative canning jars at rummage sales or in hardware stores to fill with the zesty mustard I make to give to friends. -Sue Braunschweig, Delafield, Wisconsin
Provided by Taste of Home
Time 20m
Yield 32 servings.
Number Of Ingredients 7
Steps:
- In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator.
Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 152mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
DILL MUSTARD PICKLES
I took a fabulous recipe (credit to Lali) and turned it into an extra sour pickle with a lot of kick. I made this in a clean (never-used) five gallon paint bucket with cheesecloth tied around top. It's how I make all my pickles, so my recipes are for very large quantities.
Provided by Mindi Righter
Categories Lunch/Snacks
Time 20m
Yield 16 Quarts
Number Of Ingredients 8
Steps:
- Scrub cucumbers and place in the above mixture.
- If you wish to can these, place them in quart jars with brine in water bath for 10 minutes.
- Let them set 10 days before eating.
Nutrition Facts : Calories 214.5, Fat 1.7, SaturatedFat 0.2, Sodium 14624.8, Carbohydrate 29.3, Fiber 4.3, Sugar 12.1, Protein 5.1
BEEF ROLLS WITH MUSTARD & DILL PICKLES
This recipe sounded like it would be delicious--a very unique preparation for beef! From a cookbook entitled "The Ultimate Cooking Course", 2003.
Provided by WhoKnew
Categories Steak
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Keep flameproof casserole dish WITH LID ready.
- Lay slices of beef (pounded to thickness of 1/4 inch) flat on work surface. Spread each slice with mustard, almost to edges. Season with salt & pepper.
- Place a pickle spear along one end of each slice & roll up neatly. Tie rolls with string or secure with toothpicks.
- Heat oil in casserole; add beef rolls & fry over med-high heat until browned on all sides. Remove from pan & set aside.
- Add onions to pan and fry until soft & beginning to brown, stirring frequently.
- Return beef rolls to pan and add beer and bay leaf. Bring to boil over high heat.
- Cover pan tightly & transfer to the oven. Cook until beef rolls are very tender (about 1 hour). Turn them over halfway through cooking to ensure even cooking.
- Remove string/toothpicks and discard bay leaf prior to serving.
- Serve with rice or potatoes.
Nutrition Facts : Calories 499.7, Fat 27.2, SaturatedFat 8.7, Cholesterol 121, Sodium 1960, Carbohydrate 14.1, Fiber 2.8, Sugar 7.4, Protein 44.7
Tips:
- Choose the right cucumbers: Fresh, firm cucumbers are essential for making the best pickles. Look for cucumbers that are deep green in color and have no blemishes.
- Use a variety of pickling spices: Dill, mustard seeds, garlic, and red pepper flakes are all classic pickling spices. Feel free to experiment with other spices, such as cumin, coriander, or fennel seeds.
- Make sure the brine is strong enough: The brine is what gives pickles their flavor and acidity. Make sure to use enough salt and vinegar in the brine so that the cucumbers are properly preserved.
- Let the pickles ferment: Fermentation is what gives pickles their characteristic sour flavor. Allow the pickles to ferment for at least 2 weeks before eating them.
- Store the pickles properly: Once the pickles are fermented, they can be stored in a cool, dark place for up to 6 months.
Conclusion:
Dill mustard pickles are a delicious and easy-to-make condiment that can be enjoyed year-round. With a few simple ingredients and a little patience, you can make your own pickles that are just as good as, if not better than, store-bought pickles. So next time you're looking for a flavorful and tangy addition to your meal, give dill mustard pickles a try!
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