Beulah's Mustard Pickle

Recipe courtesy of Beulah Weidman

Note: You can use whole cucumbers or slice them into quarters. Small to medium ones work best.

  • 1.0 peck cucumbers
  • 1.0 gallonv vinegar
  • 1.0 cup sugar
  • 1.0 cup salt
  • 1.0 cup ground mustard

Wash cucumbers in cold water and dry them. Place cucumbers tightly in jars. Mix together vinegar, sugar, salt and mustard and pour over the pickles in the jars. The mixture will be lumpy. Seal with a tight lid. Do not heat the jar lids or the mixture. Let them stand for two weeks, and they will be ready to eat.