Monday, June 30, 2014

Old Time Mustard Pickles

Mustard Pickles

3-4 lbs. cucumbers, sliced and soaked in salt water brine overnight.
            Brine = 1 cup canning salt + 2 quarts water
½ cup prepared mustard
2¼ cups white vinegar
¼ cup canning salt
1½ cups sugar
1 tsp. turmeric

Drain and rinse pickles thoroughly (2-3 times)
Combine vinegar, sugar, salt and mustard in preserving pot and bring to a boil.
(*Combine mustard and turmeric with ¼ cup of vinegar makes the mustard blend into the other ingredients better)
Add cucumbers and return to a boil. Cook 2-3 minutes, until cucumbers change color.
Pack into sterilized jars, be sure liquid covers pickles. Seal and process in boiling water bath for 10 minutes.
Yield: 5 pints


© Crackerberries 2014

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