How to Make Mustard Pickles

I love a good pickle! Especially a pickle that's made in a crock. This is my family's recipe for mustard pickles, a hybrid fermented pickle. They have a vinegar brine but are left to work their magic in a crock. The sugar makes these slightly sweet but still tangy!

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Crunchy, tangy, sweet mustard pickles: what could be better?!

Here's the process:

- 1 gallon (approx. 8 lb) small cucumbers (1” to 3” in length), cleaned
- 1 gallon water
- 1 cup canning salt

- Mix together the water and salt until the salt is dissolved. Pour the water mixture over the cucumbers. Weigh down with a plate to ensure all cucumbers are covered. Soak for 24 hours.
- After 24 hours, remove cucumbers from soaking liquid and rinse.
- Place in a large 3-4 gallon crock or glass container.
- Prepare the brine.

- 1/2 gallon vinegar
- 4 tbsp ground mustard
- 4 tbsp sugar
- 1 tbsp salt
- 2 tbsp pickling spices

- Combine the vinegar, ground mustard, sugar, salt, and pickling spices. Stir to combine and dissolve sugar and salt.
- Pour over the prepared cucumbers.
- Weigh down the cucumbers with a plate and jar of water to ensure all cucumbers are covered with liquid.

For the next 8 days:

- 4 cups sugar, separated

- Daily, remove the pickles and add 1/2 cup of sugar. Stir until the sugar is dissolved in the liquid. Return the pickles to the liquid and weigh them down.
- After the 8th day, leave the pickles in the crock for 1 week.
- Put the pickles in quart jars. Strain the brine and pour over pickles in jars, covering pickles. Store in the refrigerator for up to 1 year.

Yield: 5 quarts

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