Old Fashioned Mustard Pickles

One of my family’s most favorite snacks in the world is pickles or (almost) anything pickled. Dill pickles, bread and butter pickles, garlicy pickles, sweet and spicy pickles, pickled asparagus, pickled green beans, pickled okra, pickle relish, the list goes on… but the hottest commodity during the summer is mustard pickles. The mustard pickles we make are not just any mustard pickle (there’s plenty of variations out there), but specifically the family favorite is a mustard pickle recipe that’s been handed down through multiple generations. As far as I know, this recipe dates back as far as my great-great grandparents, but it could definitely be even further back.

To make these family favorite pickles, you’ll want to start by getting some really good pickling cucumbers. Calypso or Boston cucumbers are what we typically grow, but you can use any that you are able to find. I’ve even used the salad cucumbers from the grocery store and they’ve worked out well.

Wash them really good. Get yourself some pickling salt, sugar, mustard seed powder and white vinegar. You will also need some cold filtered water and a large vessel to store your pickles in. I have a 1 gallon crock that I use for home, but in these pictures you’ll see me use a large jar.

Go ahead and measure out the salt, sugar, and mustard into your vessel. Then add the vinegar and water. Mix this up so you get a nice bright yellow liquid. Once that is mixed, cut the ends off of your cucumbers and throw them right in the jar/crock. If your cucumbers are too big for your liking, you can slice them in half length-wise or spear them. I personnally like mine whole, then will slice them up for snacking later.

Now, if you are able to put a weight on top of the cucumbers to keep them submerged, do so. If you don’t, You’ll want to stir or shake up the jar at least once per day.

The hardest part of all of this is letting them sit for at least 7 days – that’s when they will start to be really tender. I like to wait at least 10 days to really let that mustard flavor develop. The pickles will have lost their bright green color and become more of a pickle green.

Let me know if you make these pickles and what you think!

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