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  • #15050

    Mustard Pickles (Canning)

    4 Cucumbers
    1 1/2 tsp. pickling spice
    2 c. white vinegar
    1 1/2 tsp. mustard seeds
    1 c. water
    pearl onions (frozen is fine) thawed
    1 c. sugar

    Peel, seed and quarter the cucumbers. Soak in cold water for 12 hours.

    Place vinegar, water, sugar, pickle spices and mustard seeds in a large pot and boil for 3 minutes.

    Pack cucumbers in hot canning jars. Put pearl onions on top. Fill the jars with the boiled liquid, and seal.

    Let stand for at least 2 weeks.

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