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Sour Mustard Pickles

by

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
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