Return to Content

Pickle Recipe from the Best Cook

by in May 2009
Pickle Recipe from the Best Cook
1 vote, 5.00 avg. rating (89% score)
Print Friendly

The May/June 2009 Best Cook, Ruth Feeney of Maine, shares this recipe for sour mustard pickles that was handed down from her mother. Now it has been handed to you. See below.

YANKEE RECIPES: Click here for more than 70 recipes for pickles and preserves.


Updated Monday, April 13th, 2009

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


6 Responses to Pickle Recipe from the Best Cook

  1. Paula Blount May 28, 2009 at 3:08 pm #

    what size cukes and do you leave whole or cut.

  2. lois straw May 29, 2009 at 6:34 pm #

    It seems a lot of liquid for one dozen pickling size pickles and where do I buy l cup of dry mustard? I would like to try the recipe.

  3. Janet Lynch May 29, 2009 at 7:14 pm #

    I have been searching for a mustard pickle recipe for about 30 years. A neighbor in my old home town used to make them. She had 6 sons and none of them preserved her recipe when she passed on. Can’t wait to try these. Hope they are as good as the ones she made. Do you have any other mustard pickle recipes? Thanks.

  4. Barbara Dakin June 12, 2009 at 11:51 am #

    there is a TERRIBLE mistake in this recipe!! There should be sugar in this recipe. My Mom, who is a friend of Ruth Feeney, has made these ever since I can remember. Mom has cut down the recipe for those of you that don’t want a a two gallon crock of them! Following is the cut down recipe which is much more manageable.

    4 tbsp sugar;
    2 tbsp dry mustard;
    2 tbsp canning salt;
    pinch of alum;
    Mix dry ingredients together.

    Pack clean, small pickling cucumbers into a quart jar. Add vinegar (I prefer apple cider vinegar) to the jar about 2/3 full. Add dry ingredients. Place lid on jar and gently shake to combine the ingredients. Over the next few days you continue to add small cucumbers to the jar as they reach the right size in your garden. Once the jar is full seal and process for about 5 – 10 minutes.

    You can make as many jars as you have cucumbers to fill. This is a family favorite, and since my Mom, Mary Bailey from Andover ME is now 80 years old, I really felt I had to continue the family tradition. My kids each got a supply of mustard pickles this Christmas!

    Thank you for a wonderful article on Ruth Feeney. She attends my parent’s church and the minute I saw her in the Yankee Magazine I knew I was looking at a familiar face!
    Barbara Dakin

    • Tressa October 28, 2014 at 10:59 am #

      My grandfather(Belgrade Lakes, Maine) used to make mustard pickles that were so sour your mouth watered looking at the cupboard where they were stored. That’s what I want! The rumor was he “messed” up the recipe. Do you think if I left the sugar out, they’d be as sour as his?

      • Aimee Seavey October 28, 2014 at 5:22 pm #

        Hi Tressa! What a memory! We’re not sure, but it sounds like a start. Let us know if you re-create his super sour recipe!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111