MOTHER'S SOUR MUSTARD PICKLES
We can't imagine an easier, faster sour mustard pickles recipe. Keep in the refrigerator or seal in jars. The longer they sit, the spicier they get.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Instructions In a 2-gallon jar or crock, stir together salt, mustard, vinegar, and alum. Add cucumbers and place the lid on the crock. They'll be ready to eat in two or three days. The longer they sit, the spicier they get. For pickling information and kitchen safety tips, go to: uga.edu/nchfp/how/can6b_pickle.html
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