MUSTARD PICKLES
My mother and grandmother made these for years (at least 50 years that I know of). I thought I had lost the recipe until my husband found an old, what I thought was gone forever, recipe box. I couldn't get enough of these when I was a kid. I will be making these next summer.
Provided by Pamela Begley @PBegley
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- Using a plastic bowl, mix sugar, salt and mustard then add vinegar. Use a wooden spoon. It is IMPORTANT that you do NOT use any metal utensils or bowls.
- Wash and dry the cucumbers and pack in jars.
- Pour mixture over cucumbers and seal jars. Store jars on shelf.
- Turn and shake jars daily. Pickles can be eaten in 2 weeks but are best if you can wait 4-5 weeks.
- Keep any leftover vinegar/mustard mixture in the vinegar jar and you can use it next time you make pickles.
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Check it out »#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #canning #condiments-etc #side-dishes #vegetables #canadian #fall #heirloom-historical #holiday-event #vegan #vegetarian #stove-top #dietary #christmas #thanksgiving #seasonal #inexpensive #equipment #number-of-servings #technique #4-hours-or-less
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