Ruth Feeney's Mother's Sour Mustard Pickles

Ingredients

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 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

Yield: 

1 dozen

Leave a Comment