Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Vinegar |
| 1½ cup | Water |
| ½ cup | Prepared mustard --or-- |
| ½ cup | Crushed fresh mustard seed |
| 1 tablespoon | Horseradish |
| 2 tablespoons | Pepper |
| ¼ cup | Salt |
| 1 cup | Sugar |
| \N \N | Cucumbers |
Fill gallon jar with cucumbers. (Use whole cucumbers 2-3 inches long or slice large cucumbers lengthwise). Mix vinegar and spices. Pour over cucumbers. Refrigerate and stir occasionally. (When you use all the pickles out of your jar, you can refill with fresh cucumbers in the same juice).
These pickles are best after a few days in the refrigerator.
MRS J.C. BABER (STELLA)
BARTON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .