Mustard Pickles
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
2 gallon jar
ingredients
directions
- Scrub cucumbers and put in the above mixture.
- These are ready to eat in 10 days.
- Keep in a glass crock or a 1 gallon jar with cheese cloth"lid". (Lay a piece of cheesecloth over the jar or crock to "Create" a lid. You can wrap a rubber band around to hold in place or use a piece of string. If using a jar, you can use the metal band that you'd use in canning but don't use the flat lid part, that's where the cheesecloth is used. This allows air in and "critters", dust, bugs etc. are kept out. If you don't do this, you may get mold in them too.)
- Will keep all winter in cool place.
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Reviews
-
Absolutely one of the best pickles I've ever tasted! Never tried Mustard Pickles before but because I like mustard and pickles, thought it would be good. I made a huge batch and am quite pleased. I brought another huge batch to a pig roast yesterday and they went over really well. Several people asked that if there were any left, could they take some home with them. They were all gone and nobody got to take any with them. So....I committed to making a few more batches for them :) Thanks, Lali!
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RECIPE SUBMITTED BY
Lali8752
United States
My passions are my faith, my family, genealogy, collecting recipes, cookbooks and movies.