Side Dishes
Sour Mustard Pickles
By Yankee Magazine|Sep 28 2007|
Another of Diana’s prize-winning pickles.
Yield
Makes 8 quarts.
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.
