Mustard Pickles

1. 1

   For 2 gallons of cucumbers, make brine of 2 cups salt to one gallon of water.

2. 2

   Let stand 1 week.

3. 3

   Skim each day if needed. Drain and cut in chunks.

4. 4

   For 3 days make a boiling hot solution of 1 quart water and 1 tablespoon powdered alum.

5. 5

   Pour off 3 mornings. Make a fresh solution each day.

6. 6

   Drain the fourth day.

7. 7

   Heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed to boiling.

8. 8

   Pour over pickles.

9. 9

   Drain, heat and pour back over pickles 3 mornings.

10. 10

    Drain and save solution.

11. 11

    Add 2 cups sugar.

12. 12

    Heat and pour over pickles.

13. 13

    Drain the sixth morning.

14. 14

    Add 1 cup sugar.

15. 15

    Heat and pour over pickles packed in sterilized jars. Seal while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.