Featured Pinch Tips Video
- 1 gal
- apple cider vinegar - red
- 2 c
- 1 c
- 1 c
- yellow mustard - have always used french's
- small pickling cucumbers - enough for 4 quarts or 8 pints
1Using 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.
2Wash and dry the cucumbers and pack in jars.
3Pour mixture over cucumbers and seal jars. Store jars on shelf.
4Turn and shake jars daily. Pickles can be eaten in 2 weeks but are best if you can wait 4-5 weeks.
5Keep any leftover vinegar/mustard mixture in the vinegar jar and you can use it next time you make pickles.