Prep 25 mins
Cook 0 mins
This is one of those recipes that has been passed down from my great-great grandmother, eventually to me. These pickles have a "Kick" to them from the horseradish. It's not bad though, they are GREAT!!! I keep mine in a gallon jar in my "Extra" fridge all winter. Mmmmm Mmmmmm
- 1 cup sugar
- 1 cup prepared mustard
- 1 cup salt
- 1 gallon vinegar
- 1 cup prepared horseradish
- 2 gallons cucumbers (small, pickling size)
- Scrub cucumbers and put in the above mixture.
- These are ready to eat in 10 days.
- Keep in a glass crock or a 1 gallon jar with cheese cloth"lid". (Lay a piece of cheesecloth over the jar or crock to "Create" a lid. You can wrap a rubber band around to hold in place or use a piece of string. If using a jar, you can use the metal band that you'd use in canning but don't use the flat lid part, that's where the cheesecloth is used. This allows air in and "critters", dust, bugs etc. are kept out. If you don't do this, you may get mold in them too.)
- Will keep all winter in cool place.
I altered this recipe a bit, but absolutely had to give full credit and rave about this listing. These are definitely the best pickles I've ever had.
I made these today as refrigerator pickles. I don't have a crock or any cheesecloth, but I'd like to try them that way. The mustard/horseradish/vinegar base tasted great by itself, so I can only imagine how good these pickles are going to be! I'll come back to rate them in a few days!
Absolutely one of the best pickles I've ever tasted! Never tried Mustard Pickles before but because I like mustard and pickles, thought it would be good. I made a huge batch and am quite pleased. I brought another huge batch to a pig roast yesterday and they went over really well. Several people asked that if there were any left, could they take some home with them. They were all gone and nobody got to take any with them. So....I committed to making a few more batches for them :) Thanks, Lali!