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.
Sour Mustard Pickles
Photo Credit : DreamstimeThis 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.
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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
