This Sour Mustard Pickle recipe was submitted by Ruth Feeney of Maine and handed down by her mother. It’s a spunky quick pickle recipe. Or, process these pickles in jars if you want to keep them all winter. Ruth 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.
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.