Return to Content

Sour Mustard Pickles

Sour Mustard Pickles
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Makes 8 quarts.

Another of Diana's prize-winning pickles.

Ingredients:

  • 1 gallon cider vinegar
  • 1 cup uniodized pickling salt
  • 3/4 cup dry mustard
  • 4 cups brown sugar
  • 1 teaspoon alum
  • 1 teaspoon turmeric
  • Enough 6-inch cucumbers, quartered, to fill 8 quart jars (leave any small cucumbers whole)

Instructions:

Mix together vinegar, pickling salt, mustard, brown sugar, alum, and turmeric. Pack cucumbers on end in quart jars. Fill jars with the cold brine and let jars stand, covered, on a shelf for 3 or 4 days. Pour brine off into a large kettle and add additional cucumbers to jars wherever there's space. Heat the brine to boiling and pour over the cucumbers. Cover and process for 5 minutes in a boiling-water bath.
Updated Friday, September 28th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2