Laura Anne Lapp

Mustard Pickles

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Preparation info

  • Yield: approx.

    4 quarts

    • Difficulty

      Easy

Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

These pickles are a nice addition to a vegetable or cheese tray.

Ingredients

  • 1½ cups white vinegar
  • 3 cups water
  • 1 tablespoon

Method

  1. Mix white vinegar, water, dry mustard, sugar, pickling spice, and salt in a large stockpot.
  2. Heat on medium until sugar and seasonings are dissolved and mixture is just beginning to boil.
  3. As the brine is heating, wash and slice the cucumbers.
  4. Fill clean, prepared jars with cucumbers, making sure they are full, but not packed in too tightly. (