Sides/Mustard Pickles

A: 1/2 bushel cucumbers
B: 3qt vinegar
    1qt water
    3/4C salt
    1/2C mustard seed, coarsely ground
    1T celery seed, ground
    1T turmeric
    2T sugar
    2T horseradish root, grated
1. Pour boiling water over (A), let stand for 60 minutes.
2. Mix (B), pour over cucumbers packed in jars, immerse in 1# pressure in
    canner, remove from canner and seal.
Alternate: pour 1/3 brine over cucumbers in gallon container in refrigerator,
    let stand 10 days.

$Id: mustard_pickles,v 1.2 2009/08/07 00:42:13 deaven Exp $

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