Ruth Feeney's Mother's Sour Mustard Pickles

It would be very hard to find an easier, faster pickle recipe–or one with a spunkier, more delicious result. Ruth says you can process these pickles in jars if you want to keep them all winter, but she just stirs up the mix from time to time and they last through the summer and fall. You can keep adding fresh cucumbers to the brine and they’ll turn into pickles. Ruth keeps the crock on the counter and has one every once in a while.


1 cup salt
1 cup dry mustard
1 gallon white vinegar
pinch of alum
1 dozen pickling cucumbers, medium size


In a 2-gallon 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.

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Cooking & Recipes


1 dozen

Preparation Method

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