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Quick Mustard Pickles

Veggie.Lover's picture
Ingredients
  Cucumbers 3 Pound
  Vinegar 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Prepared mustard 4 Ounce (1 Jar, 1/2 Cup)
  Salt 2 Teaspoon
  Prepared horseradish 1 Teaspoon
Directions

Cut cucumbers into 1/2-inch chunks or 1/4-inch slices.
Measure 8 cups.
In large saucepan mix vinegar, water, sugar, mustard, salt, and horseradish; bring to boil.
Pack cucumbers into hot, clean pint jars; pour boiling liquid over, cucumbers, leaving 1/2-inch headspace.
(Liquid will be cloudy due to mustard.) Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid on jar.
Process in boiling .
water bath 5 minutes.
(Start timing when water returns to boil.) Mustard may settle during standing.

Recipe Summary

Difficulty Level: 
Medium
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Quick

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1121 Calories from Fat 51

% Daily Value*

Total Fat 6 g9.4%

Saturated Fat 0.79 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5213.1 mg217.2%

Total Carbohydrates 256 g85.4%

Dietary Fiber 10.7 g42.8%

Sugars 224.1 g

Protein 14 g27.7%

Vitamin A 30.2% Vitamin C 68.4%

Calcium 31.2% Iron 31.7%

*Based on a 2000 Calorie diet

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Quick Mustard Pickles Recipe