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A fermentation weight is being lowered into a jar of honey mustard pickles.
Fermented Pickles

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5 from 1 review

Fermented Honey Mustard Pickles with Shallots and Dill

Tart, crisp, sour and full of honey mustard flavor. Once you try these fermented honey mustard pickles you’ll need to start a second batch, because they wont last long! They’re perfect on hot dogs, hamburgers, sandwiches or for snacking on right out the jar.

  • Prep: 20 minutes
  • Total Time: 336 hours 20 minutes

Ingredients

  • 450 grams cucumber
  • 325 grams water
  • 5 grams dill, fresh
  • 50 grams shallot
  • 12 grams honey mustard*
  • 28 grams sea salt

Instructions

  1. This recipe at 1x works best with a 32-ounce wide-mouth jar. Please see the equipment recommendations above. Please use the right type of cucumber. The recommendations can be found in the first paragraph of the blog post. Please also read the slicing recommendations. Notes on mustard are in the notes section of this recipe card. 
  2. Wash all of your fermentation equipment (jar, weight and lid)
  3. Wash your cucumbers in cool water.
  4. Slice your cucumbers either as ripple cut chips or as spears/halves.
  5. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  6. Weigh out the designated amounts of all your ingredients.
  7. Add everything to the mason jar.
  8. Place the lid on the jar, and secure. Shake the jar vigorously for 2 minutes to dissolve all the salt.
  9. Remove the lid. Place your clean fermentation weight in the jar, making sure to submerge the cucumber pieces and weight fully in the liquid.
  10. Secure the lid to the jar (you don’t need to tighten it significantly; just close it).
  11. Let the cucumbers ferment for 14 days at room temperature. Set the jar in a glass dish to catch any spills.
  12. If you tighten the lid a lot, you should burp the jar daily when it is bubbling.
  13. After 2 weeks, remove the fermentation weight and smell and taste test. Your fermented pickles should smell pleasantly sour and taste tart and salty!
  14. Store in the fridge.

Notes

  • Only use natural mustard with no artificial colors, flavors, or preservatives. Do not use mustards made with oils.  I used 365 organic brand honey mustard. 
  • Plain mustard works great, too. 

Did you make this recipe?

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

Find it online: https://cultured.guru/blog/fermented-honey-mustard-pickles-with-shallots-and-dill