Mustard Pickles Recipe by Peter Lane
Made once a year by (Chubby and Bessie’s grandson-in-law) Peter Lane, these mustard pickles have become yet another Woodman family tradition. Everyone dutifully returns their empty jars to ensure that they’ll have a share of next year’s batch too. Peter was reluctant to share the recipe at first, but the rest of the family got him to part with it so that it could be included in this, “the book.”
Mustard Pickles Ingredients
8 tablespoons granulated sugar
4 tablespoons salt
3 tablespoons ground mustard (heaping)
1 quart cider vinegar
8 pickling cucumbers (or more to fill jar)
1⁄8 teaspoon alum
How to Make Mustard Pickles
Place sugar, salt, mustard, and alum into a two-quart Mason jar. Combine mixture with vinegar to cover. Cut cucumbers into 4
to 6 slices, depending on how thick you like your pickles. Put cucumbers standing up, into the jar filling with as many cucumbers as you can fit. Add enough vinegar to cover the top of the cucumbers, cover the jar, and shake. Flip the jar each day fortwo or three days before eating. Refrigerate after opening.
Recipe Notes: If you don’t find alum in the grocery store, you can find it at your local drugstore.
If you’ve enjoyed this recipe for mustard pickles make sure to check out our new cookbook with over 100 different recipes for you and your family to enjoy!