Real Recipes From Real Home Cooks ®

mustard pickles

a recipe by
Pamela Begley
Tuscumbia, AL

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.

prep time 1 Hr
method Canning/Preserving

Ingredients For mustard pickles

  • 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

How To Make mustard pickles

  • 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.