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.
- 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.
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
August 6, 20100 found this helpful
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
August 9, 20100 found this helpful
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!
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