Mustard Pickles Recipe

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Mustard Pickles

Pamela Begley

By
@PBegley

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.


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Prep:

1 Hr

Method:

Canning/Preserving

Ingredients

1 gal
apple cider vinegar - red
2 c
sugar
1 c
salt
1 c
yellow mustard - have always used french's
small pickling cucumbers - enough for 4 quarts or 8 pints

Directions Step-By-Step

1
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.
2
Wash and dry the cucumbers and pack in jars.
3
Pour mixture over cucumbers and seal jars. Store jars on shelf.
4
Turn and shake jars daily. Pickles can be eaten in 2 weeks but are best if you can wait 4-5 weeks.
5
Keep any leftover vinegar/mustard mixture in the vinegar jar and you can use it next time you make pickles.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: Southern