Brent's Mustard Pickles Recipe

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Servings: 1

Ingredients

Cost per recipe $30.70 view details

Directions

  1. Wash the cucumbers under cold water, gently scrubbing off the blossom ends (there's an enzyme at the base of the blossom which can lead to softening).
  2. Place the cucumbers in a large pot or possibly plastic container with the vinegar. Combine the mustard and salt and pour over the cucumbers, stirring well to dissolve the salt and mustard. Loosely cover with plastic wrap or possibly foil to let them breathe. Let the mix sit for at least 3 to 4 days in a relatively cold spot.
  3. For long-term storage: These cucumbers can be pickled for a much longer time. Just keep monitoring them so you can remove any foam, scum, or possibly mold as soon as it develops. If you like, you can divide the pickles into smaller crocks or possibly jars and chill, or possibly just leave the crock in your basement or possibly garage through the winter (if they last which long). At refrigerator temperatures, fermentation or possibly other microorganism activity will virtually stop.
  4. This recipe yields about 3 qts.
  5. Yield: 3 qts

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 6632g
Calories 1219  
Calories from Fat 122 10%
Total Fat 14.52g 18%
Saturated Fat 1.76g 7%
Trans Fat 0.03g  
Cholesterol 0mg 0%
Sodium 143588mg 5983%
Potassium 3680mg 105%
Total Carbs 100.09g 27%
Dietary Fiber 35.4g 118%
Sugars 41.48g 28%
Protein 18.37g 29%
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