Sweet Hot Mustard Dills (no Canning) Recipe

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Sweet Hot Mustard Dills (no canning)

Mary Ann Hanson


You have probably seen recipes for "made over" dill pickles. My recipe includes dry mustard. They are hot, sweet, and spicy. Go great with a meat and cheese tray, sandwiches, as a condiment, right out of the jar! They will keep for several months in the refrigerator (if they last that long!). The juice is good in salads, dressings, and even marinades for pork or chicken.

★★★★★ 1 vote
1 quart
5 Min


1 qt
store bought baby dill pickles
2 c
3 Tbsp
dry mustard
hot sauce (i like tapitio but use what you like)


1Drain pickles reserving the juice. Put whole pickles back in the jar.
2Pour dry mustard, sugar, and several good dashes of hot sauce in the jar over the pickles. You will probably have to shake down the sugar to make room for it all. If needed, add a little pickle juice to force it down.
3Once all other ingredients have been added to the jar, replace lid and shake. Let sit out on the counter over night shaking a few times to dissolve sugar.
4The next day, add reserved pickle juice to just barely cover pickles and shake well. Leave out again overnight shaking occassionally until sugar is dissolved. Refrigerate pickles for about a week before eating. Shake them if sugar is not quite dissolved.
5The pickles will shrink quite a bit. This is normal. They are crisp and spicy. Enjoy!

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #mustard, #pickles, #dry