Sour Pickles, A Family Recip |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 gal | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup pickling salt | 1 cup sugar | 1 cup dry mustard |
| 1 gallon white vinegar | 3-4 grape leaves | 1 gallon pickling cucumbers |
| 1 | Mix the salt, sugar, mustard, and vinegar in a crock or large glass jar with straight sides. Add the grape leaves. Add the cukes as they are ready from the garden. Larger cucumbers should be at least cut in half or quartered. Cover the cucumbers with a large plate to hold the cucumbers beneath the brine. You may need to weight the plate with a canning jar full of water to keep it down. |
| 2 | In 6 weeks the pickles are ready. If stored in a cool cellar, they will keep for many months in the crock or can be packed in jars and stored in the refrigerator. |