* Exported from MasterCook *
Brent's Mustard Pickles
Recipe By : Brent Snow; Eugene, OR
Serving Size : 0 Preparation Time :0:00
Categories : Canning
Pickles/Relishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pickling cucumbers, 3" to 4" long - -- (abt 3 qts)
1 gallon cider vinegar
1 cup dry mustard
1 cup kosher or pickling salt
Wash the cucumbers under cool water, gently scrubbing off the blossom ends (there's an enzyme at the base of the blossom that can lead to softening).
Place the cucumbers in a large pot or plastic container with the vinegar. Combine the mustard and salt and pour over the cucumbers, stirring well to dissolve the salt and mustard. Loosely cover with plastic wrap or foil to let them breathe. Let the mixture sit for at least 3 to 4 days in a relatively cool spot.
For long-term storage: These cucumbers can be pickled for a much longer time. Just keep monitoring them so you can remove any foam, scum, or mold as soon as it develops. If desired, you can divide the pickles into smaller crocks or jars and refrigerate, or just leave the crock in your basement or garage through the winter (if they last that long). At refrigerator temperatures, fermentation or other microorganism activity will virtually stop.
This recipe yields about 3 quarts.
Source:
"Lynn Thomas on the Food Forum BB at
http ://food.bb.prodigy.net/"
S(Formatted for MC6):
"07-13-2001 by Joe Comiskey - jcomiskey @krypto.net"
NOTES : Recipe originally from Brent Snow, Eugene, OR as published in The Oregonian, 08-17-1999
NOTES : Recipe originally from Mississippi State Extension Service
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