Mustard Pickles
Recipe: #13573
August 01, 2014
Categories: Snacks, Cucumber, Canning/Preserving, One-Pot Meal, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"Very old recipe for brined pickles that are not put in jars; they are put in 2 gallon crocks. From Tilden Ne. Use in 10 days. Mrs. E.F. Piper directions not great. Yield 2 gallons."
Original is 2 servings
Ingredients
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- BRINE
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-
Nutritional
- Serving Size: 1 (975.3 g)
- Calories 937.6
- Total Fat - 5.2 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 58012.1 mg
- Total Carbohydrate - 209.6 g
- Dietary Fiber - 5 g
- Sugars - 202.6 g
- Protein - 6.2 g
- Calcium - 149.7 mg
- Iron - 2.9 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Put cucumbers in a crock.
Step 2
Heat vinegar, water, sugar, salt and mustard until everything is dissolved. Pour brine over cucumbers until one inch over cucumbers; have a light weight over them; use in a few weeks.
Tips
- 2 gal crock
1 Reviews
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