Mustard Pickles

By:

Roger Tim Johnson

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Soak:

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Mix 1 c. of Lime per Gallon of Water.

Dissolve Lime thoroughly. -{important

Make sure to mix enough Lime Water to cover 1 Peck of Cucumbers,

in a stoneware crock.

Wash Cucumbers and dry them.

Put Cucumbers in the Lime Water.

Let Cucumbers soak over night (about 15 to 20 hours).

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Next day,

Mix Brine:

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1 Gal. Vinegar

1 c. Sugar

1 c. Salt

1 c. to 2 boxes Ground Mustard

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Rinse off the Cucumbers in Fresh, cold Water.

Place Cucumbers tightly, in clean, sterile jars.

Pour Brine over cucumbers in jars.

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Note:

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The mixture will be lumpy.

Seal with tight lids.

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Do not heat jar lids, or Brine.

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Let stand for at least 2 weeks,

before eating.