Refrigerator mustard pickles

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
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, .

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