Mustard Pickle

4  tablespoons sugar
2  tablespoons salt
2  tablespoons ground dry mustard
1 1/2" to 2"  baby cucumbers
Vinegar

Mustard Pickle


Fill pint jar with baby cucumbers, add sugar salt and ground mustard, fill jar with vinegar. Seal jar and let stand for 6 weeks.

Originator: Anne Sophia Walker Hilback


See the safety precaution for home canning. Many of these recipes are very old and recommendations for Home canning have changed over the years.


Comments about this recipe email me at recipes@wescottfamily.net.

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