Mustard Pickles

Mustard Pickles Recipe

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Pamela Begley


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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1 Hr


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.

About Mustard Pickles

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