Mother’s Sour Mustard Pickles Recipe
We can’t imagine an easier, faster sour mustard pickles recipe. Keep in the refrigerator or seal in jars. The longer they sit, the spicier they get.
By Yankee Magazine|Jul 28 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis mustard pickles recipe is a summer classic. Ruth says you can process these pickles in jars if you want to keep them all winter, but you can also keep them as mustard refrigerator pickles. Just stir up the pickles from time to time, and they last through the summer and fall. You can also keep adding fresh cucumbers to the brine, and they’ll turn into pickles.
SEE MORE:
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Yield:
1 dozenIngredients
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
sounds the same as my mother in laws receipe from Castine Maine.
I assume you are referring to pickling salt?
We call these muddy pickles. Yum.
This is a great recipe! I used it with shredded cabbage to make quick sauerkraut. It was wonderful after the three days, but became way too spicy in a week!
do these pickles need refridgeration
I’ve never heard of this recipe before! Thank you so much for sharing. I can’t wait to try this one out!
This is great sour pickle. I like the big batch recipe you show. I go half vinegar and half water on the brine and prefer it.
Will have to try these love sour pickles. no pickling spices?
I made these on Friday and tried them out last night. They are not good. Will they get better with time? I followed the recipe, but they just taste like vinegar.
My friends call these Pennell Pickles because my Mom always made these to share with family and friends with a few minor changes …she used apple cider vinegar
My Mom used cider vinegar and always made us wait a month or more before we could eat them. Best sour pickles ever! Oh, we had to shake the jars every day for 30 days to mix the mustard which will settle out to make them better.
I used to help make salt mustard pickles with my dad when I was young. These sound the closest to the ingredients I can remember except I think he used water. For all the people who have made these my question is do they fizz on your tongue? Weird question but it’s really what I remember most about the pickles.
My grandmother in Maine always made these but her recipe also called for 2 cups of brown sugar and 2 Tbsp pickling spice. They are wonderful and I still make them today.
Why did my mustard pickles turn soft and mushy after a couple of months? The brine was bubbling like it was carbonated.
Sounds like they were fermenting. Were they in the fridge? If you leave them out they may ferment….like sauerkraut.
I’ve eaten these for my entire life, my mom and grandmother made them and now I do. That amount of salt and mustard is OUTRAGIOUS, only use 1/4 of what is listed. That amount meade me call my 92 year old mom, she said she’s surprised who ever came up with those amounts has anything left of the cucumbers.
Mine come out way to vinegar taste and are mushy instead of crisp like the pilckel a company named Hescock or hisvock used to make, how come?
Did you skip the alum? Add a bit of water to the vinegar or try apple cider vinegar.
My Grandmother made Mincemeat and canned it! I was too small to remember the recipe but I do remember that one of the meats that she used was deer meat, and I think beef and whatever else ! I used to sneal a jar every once in awhile and…what a delisious snack, a whole quart jar! She used to tell me that I would get the back door trots (never did). I would really like to know what was in her recipe, anybody got any idea? Her name was Maud Getchell of Caribou, Maine ! maybe someone knew her and her secret! Thanks!
Where can you buy ” sweet mustard pickle”?