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
