Ingredients Jump to Instructions ↓

  1. 4 qts. small cucumbers

  2. 1 cup dry mustard

  3. 1 cup sugar

  4. 1 cup salt

  5. 1 gallon vinegar

Instructions Jump to Ingredients ↑

  1. Wash the cucumbers, then pack them in glass jars. Mix the mustard, sugar, and salt together, then add the vinegar slowly, stirring well. Pour this over the pickles and seal the jars. Let the jars stand for at least a week in the refrigerator before using. The brine is not heated. Makes 4 qts.


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