Return to Content

Mother's Sour Mustard Pickles

by in May 2009
Mother’s Sour Mustard Pickles
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Yield: 1 dozen

We can't imagine an easier, faster recipe for sour mustard pickles--or one with a spunkier, more delicious result. The longer they sit, the spicier they get.



Ruth says you can process these pickles in jars if you want to keep them all winter, but she just stirs up the mix from time to time and they last through the summer and fall. You can keep adding fresh cucumbers to the brine and they'll turn into pickles. Ruth keeps the pickles in a large jar or crock on the counter and has one every once in a while.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

sour mustard pickles

Ingredients:

  • 1 cup salt
  • 1 cup dry mustard
  • 1 gallon white vinegar
  • pinch of alum
  • 1 dozen pickling cucumbers, medium size

Instructions:

In a 2-gallon jar or crock, stir together salt, mustard, vinegar, and alum. Add cucumbers and place the lid on the crock. They'll be ready to eat in two or three days. The longer they sit, the spicier they get.


For pickling information and kitchen safety tips, go to: uga.edu/nchfp/how/can6b_pickle.html

Tags:
Updated Wednesday, April 8th, 2009
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

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