Ingredients
- 5 lb pickling cucumbers, 3" to 4" long - (abt 3 quarts)
- 1 gal cider vinegar
- 1 c. dry mustard
- 1 c. kosher or possibly pickling salt
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Brent's Mustard Pickles
Servings: 1
Directions
- Wash the cucumbers under cold water, gently scrubbing off the blossom ends (there's an enzyme at the base of the blossom which can lead to softening).
- Place the cucumbers in a large pot or possibly 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 possibly foil to let them breathe. Let the mix sit for at least 3 to 4 days in a relatively cold 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 possibly mold as soon as it develops. If you like, you can divide the pickles into smaller crocks or possibly jars and chill, or possibly just leave the crock in your basement or possibly garage through the winter (if they last which long). At refrigerator temperatures, fermentation or possibly other microorganism activity will virtually stop.
- This recipe yields about 3 qts.
- Yield: 3 qts
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