Mustard Pickles
This brings back memories for me. My mother always made these and she never canned them but kept them in a crock in a cold basement. I know this sounds gross, but a scum would form on the top. You scraped away the scum and pulled out a pickle! Nowadays, I would probably keep them in an extra fridge or I am sure you could can them too. Probably would process them like dills, only don't use dill.
Ingredients:
- 1 gallon white vinegar with 5% acidity
- 1 cup brown sugar
- 1 cup canning salt
- 1 cup ground mustard (I would look for this in bulk at Amish or health food stores)
- cucumbers (depending on how many of these you want, you could cut the recipe in half. Your solution should cover the cucumbers.
Directions:
Mix solution well and pour over cucumbers cold. Let stand in open jar or crock or cover with cheesecloth. Wait at least a week before eating.
Source: My mom's recipe. This recipe is as old as the hills because I am 70 - LOL!
By laniegirl from IA
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By
08/09/2010
Well thank you Threehorses! If I can find some cheap ground mustard, I am going to make these again this year. I am overrun with cukes!
By
08/06/2010
I just wanted to say that I hadn't tried the recipe yet, but I loved your post and the stories of the origin of these pickles! Thank you so much for sharing. hugs
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08/09/2010
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08/06/2010
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