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Top down view of yellow and green colored pickles sitting in a wire spider on top of a large crock holding other pickles
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How to Make Mustard Pickles

With a crisp exterior and a semi-sweet interior, these mustard pickles are incredibly delicious! They're a seven-day pickle that hardly requires any work at all!
Course Preserving
Cuisine American
Difficulty Intermediate
Method Canning
Servings 5 quarts
Calories
Author Kaleb

Ingredients

  • 8 lb small cucumbers (1" to 3" in length) cleaned
  • 1 gal water
  • 1 cup canning salt
  • 4 cups sugar separated

For the brine

  • ½ gal vinegar
  • 4 tbsp ground mustard
  • 4 tbsp sugar
  • 1 tbsp canning salt
  • 2 tbsp pickling spices

Instructions

  • 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- to 4-gallon crock or glass container.
  • Prepare the brine.

For the brine

  • 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 next 8 days

  • Daily, remove the pickles and add ½ 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.

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