Quick Mustard Pickles

Ingredients

• Put a gallon of vinegar
• one cupful of salt
• one cupful of mustard
• pick small, quickly grown cucumbers
• Some people add a cup of sugar
• one of grated horseradish

Method

1. 1

   Put a gallon of vinegar and one cupful, each, of salt and mustard into a two-gallon crock; pick small, quickly grown cucumbers; rub off the black specks, and put into vinegar.

2. 2

   In a few days the pickles are ready for use.

As published

This recipe was extracted from The Rural cook book (1907), page 122. The excerpt below is the record exactly as published.

Quick Mustard Pickles. — Put a gallon of vinegar and one cupful, each, of salt and mustard into a two gallon crock; pick small, quickly grown cucumbers; rub off the black specks, and put into vinegar. In a few days the pickles are ready for use. Some people add a cup of sugar and one of grated horseradish to the above recipe, but it is a matter of taste, as neither is necessary to the keeping quality of the pickles. Each time cucumbers are added to those in the crock all should be well stirred up from the bottom. It is a good plan to put a quart of vinegar with its proper proportion of salt and mustard into a two- quart glass can, and fill in cucumbers for immediate use. Ripe Cucumber Pickles. — Peel and cut ripe cucumbers in rings, sprinkle salt on them and let remain over night. Drain off, and cover with hot spiced vinegar. Salting Cucumbers for Winter. — Secure a small keg and if you have cucumbers in your garden gather every other day. Place a layer of coarse salt-Mce cream salt— in the bottom of the keg, add a cup of water THE RURAL COOK BOOK. 163 and cover with the cucumbers you have gathered and washed; sprinkle over salt to cover. Repeat this as you gather cucumbers from day to day, not, however, adding any more water, as the salt should make suf- ficient brine. If there should not be brine to cover them you may add a little, cautiously. There should always be a layer of salt in the bot- tom of the keg undissolved. When you have gathered all the cucumbers you wish put two or three fresh horseradish leaves on the top, and if you wish you may place a stone on the top to keep the encumbers under the brine. When desired to_ make pickles take from the brine as many as you wish into a stone jar and cover them with boiling water; let them stand 34 hours; drain and cover again with boiling water; let stand till next day. If you desire them very fresh you may repeat this the third time. It is not always necessary. Then pour off the water and drain well. To every three quarts of cucumbers take one quart of best cider vinegar. To each gallon of vinegar take one teaspoonful each of whole cloves, allspice, peppercorns, mace, celery seed and two teaspoonfuls of mustard seed. Tie these in a little muslin or cheese- cloth bag. (The spices, if scattered through the cucumbers, turn them dark.) Add to vinegar two pieces of ginger-root an inch long and two tiny red pepper pods, same size. Boil vinegar with spices for one minute 'and pour over the cucumbers. If not enough vinegar to cover, add more boiling hot to fill jar. These need not be sealed. Place a horseradish leaf on the top of jar; are ready for use in a few days. Will keep indefinitely. Small cucumber pickles are prepared as follows: Wash and wipe; place in jars, an<l cover with boiling brine, strong enough to bear an egg. Let stand S4 houi's; pour off the brine, wipe, and place in clean jars. Cover with hot vinegar, spiced in the proportion of one onion, 12 whole cloves, one ounce of mustard seed and three blades of mace to 100 cu- cumbers. They will be. ready to use in two weeks. Sour Cucumber Pickles. — Dissolve one pint of salt in one gallon of vinegar; wash the cucumbers and pour over them some boiling water, let stand five or ten minutes, then pack closely in cans, pour over the salted vinegar and seal. The friend who sends this recipe says the pickles are very crisp smd nice, and will keep as long as you will let Spiced Cucumber Pickles. — Prepar vinegar for pickles as follows: One gallon vinegar, four ounces salt, two ounces cloves, two ounces cinnamon, one ounce allspice, one ounce ginger root, one ounce yellow mustard seed, one ounce celery seed, small piece of alum. Scald all together. This will keep for years. Wash the cucumbers and drain until dry, then put them into the vinegar at any time after it is cold. ]M THE RURAL COOK BOOK. If tt)e vinegar is very sharp add a little water to it before scaJding the ingredients together, or the pickles will shrivel. Sweet Cucumber Pickles. — Let the cucumbers stand in salt water three days. Heat the brine once or twice and pour over them. Drain ; put in a jar and pour over them hot vinegar with cloves and cinnamon in a bag; two-thirds <!upful sugar to quart of vinegar; put in plenty of horseradish and this will keep sealed or open. Put in a little alum to make them brittle. Boiled Sweet Cucumber Pickle. — Put cucumbers in cold weak brine (IJ^ cup salt to one gallon water) one day and night. Take out, dry on cloth. To one gallon vinegar add two cups sugar, nearly one ounce mixed, spice. Heat these all boiling hot. Put in pickles and let boil up once. Put in cans immediately and pour the hot vinegar over them. They are nice and sweet, and will keep a long time, till ealen. These will not shrivel if you follow directions. One gallon vinegar will cover two gallons cucumbers. Steamed Sweet Cucumber Pickle. — Peel, steam as soft as liked and let stand over night in a weak brine. Next morning drain, put on vinegar enough to cover, and let sland over night Again in the morn- ing drain off the liquid part. Now take one pint of fresh vinegar, three pounds of sugar and one c-uce of cassia buds (no other spices). When this comes to the boiling point put in the cucumbers, let scald up and then . pack away in stone jars. Tested Cucumber Pickles. — Wash and fill two-quart can with freshly picked cucumbers of any desiied size. Add to them two heaping table- spoonfuls dry mustard; two heaping tablespoonfuls salt, and fill can with good cold cider vinegar. It doesn't mailer whether you have an airtight top or not; a cork with cloth tied over, or put in crock. If you like more mustard or salt it will do no barm. Pickles Without Cooking. — One cupful of suga

Cook this with the app: pantry check, scaling, and the assistant.