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Brent's Mustard Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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5 pounds pickling cucumbers, 3" to 4" long - -- (abt 3 qts)
1 gallon cider vinegar
1 cup dry mustard
1 cup kosher or pickling salt

Wash the cucumbers under cool water, gently scrubbing off the blossom ends
(there's an enzyme at the base of the blossom that can lead to softening).

Place the cucumbers in a large pot or plastic container with the vinegar.
Combine the mustard and salt and pour over the cucumbers, stirring well to
dissolve the salt and mustard. Loosely cover with plastic wrap or foil to
let them breathe. Let the mixture sit for at least 3 to 4 days in a
relatively cool spot.

For long-term storage: These cucumbers can be pickled for a much longer
time. Just keep monitoring them so you can remove any foam, scum, or mold
as soon as it develops. If desired, you can divide the pickles into
smaller crocks or jars and refrigerate, or just leave the crock in your
basement or garage through the winter (if they last that long). At
refrigerator temperatures, fermentation or other microorganism activity
will virtually stop.

This recipe yields about 3 quarts.

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