Mustard Pickles

• 1 lb Cucumbers; 5" to 6" long
• 1 c Salt
• 2 qt Vinegar
• 1 lb Sugar, brown
• 1 c Dry mustard
• 2 qt Water

Scrub cucumbers well and slit to within 1" of end, but don't cut in half. Mix vinegar, water, sugar, salt and mustard. Put cucumbers in a crock and pour vinegar mixture over them. Cover with a place to keep pickles under the liquid. Let sit in a basement or other cool place for two or three weeks.

From: Sam Waring / sam.waring@382-91-12.ima.infomail.com

back to the Cucumber Recipe File!