I was introduced to mustard pickles by my grandmother. These are not what most people think of when they think of pickles. When young we called them sour pickles. Over the years, the pickle I make is more sharp then sour. But have always been a family favorite.
I’ll admit that I don’t have a written recipe from my grandmother or my mother. At some point I asked my mother for this and she gave me the basics. I’ve experimented and never worry about exact measurements. So this is a starting point, vary as you see fit.
My mother once made a batch and gave a bottle to my sister to bring to me. My brother-in-law ate them all before they made it to me. The process is simple… Try it if you dare… Almost guaranteed to take your breath away.
- 1 quart mason jar
- Fill jar with clean cucumbers. The smaller the better
- Heaping tablespoon of dried mustard.
- 1 clove of garlic minced.
- 1 tablespoon of horse radish sauce.
- 1 tablespoon of brown sugar.
- A pinch of alum
Mix ingredients and put over cucumbers in mason jar.
Fill jar with white vinegar.
Tightly close jar and shake until ingredients are mixed completely.
Wait 9-10 days. More won’t hurt. Shake jar as needed (2-3 times a day.) to remix ingredients.