This recipe combines two of my favorite things on earth: pickles and honey mustard. The briny acidity of the vinegar mixed with the sweet, tangy notes of honey mustard is so satisfying that I wouldn’t be surprised if Antoine and I finish these jars in a couple of days. I harvested quite a few cucumbers from my garden, so this recipe yields a lot. Feel free to halve this (or double if you dare). This recipe is pretty adaptable, so you can make adjustments to the flavors as you like.
Tini’s Tips
Use tempered glass jars, which can withstand high heat. You don’t want to pour your hot brine into a regular glass jar and have it explode on impact. Be careful–it may not look hot, but the glass gets very hot, so be sure to handle the jars with care.
I used four small glass jars for my sliced cucumbers and one big jar for my half spears. Depending on what jars you have, you may need to slice your cucumbers differently to fit them all.
Makes about 5 jars of pickles
What You’ll Need
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