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. | |
Servings: 30