Great Grandma Howlett's Sour Mustard Pickles
- 1/2 bushel medium-sized (2 to 3 inches) pickling cucumbers
- 20-24 sterilized standard quart canning jars and lids
Pickling Solution (note–in order to make 20-24 quarts of pickles, you will need to make about 5 batches of pickling solution):
- 1/2 cup pickle salt
- 1/2 cup sugar
- 1/2 cup dry mustard
- 1 tsp. turmeric
- 1 quart vinegar
- 1 quart water
- alum for the tops of jars
Wash pickling cucumbers and soak whole cucumbers for 24 hours in a solution of half vinegar and half water to cover. This is the soaking solution only.
After soaking, remove cucumbers from soaking solution and chop the cucumbers into chunks and place in sterilized canning jars. Place one teaspoon of alum on the top of each jar of cucumbers. Make pickling solution by mixing pickle salt, sugar, mustard and turmeric. In a 2 quart measuring bowl, place mixed dry ingredients. Then slowly pour in the quart of vinegar and quart of water. Stir well, stirring out any lumps. Carefully pour pickling solution into each quart jar of pickles, filling to the top. You may need to stir a couple times in between pouring. Mix additional batches of the pickling solution until all jars are full of cucumbers and pickling solution. Put sterilized tops and lids on canning jars and close tightly. Let stand in a cool, dry place for at least three weeks before using. Refrigerate jar after opening. Enjoy!