Quick Mustard Pickles
by Andrea Chesman
1 and 1/2 cups white vinegar
1 cup water
1 cup vinegar
1/2 cup prepared mustard
2 teaspoon pickling salt
1 teaspoon horseradish
8 cups cucumbers, sliced or cut into 1/2 inch chunks
Directions
In large saucepan, combine all but cucumbers and bring to a boil. Pack cucumbers into hot, sterilized pint jars. Add boiling liquid, leaving 1/4 inch headspace. Seal. Process in a boiling water bath or steam canner for 5 min. Yield: 4 pints
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