Mustard Pickles

This brings back memories for me. My mother always made these and she never canned them but kept them in a crock in a cold basement. I know this sounds gross, but a scum would form on the top. You scraped away the scum and pulled out a pickle! Nowadays, I would probably keep them in an extra fridge or I am sure you could can them too. Probably would process them like dills, only don't use dill.

Ingredients:

• 1 gallon white vinegar with 5% acidity
• 1 cup brown sugar
• 1 cup canning salt
• 1 cup ground mustard (I would look for this in bulk at Amish or health food stores)
• cucumbers (depending on how many of these you want, you could cut the recipe in half. Your solution should cover the cucumbers.

Directions:

Mix solution well and pour over cucumbers cold. Let stand in open jar or crock or cover with cheesecloth. Wait at least a week before eating.

Source: My mom's recipe. This recipe is as old as the hills because I am 70 - LOL!

By Elaine from IA