Quick Mustard Pickles |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 pints | |||||||||
| INGREDIENTS: | ||
| 1-1/2 cups white vinegar | 1 cup water | 1 cup sugar |
| 1/2 cup prepared mustard | 2 teaspoons pickling salt | 1 teaspoon prepared horseradish |
| 8 cups cucumbers, cut in 1/2-inch chunks or sliced | ||
| 1 | In a large saucepan, combine all but the cucumbers and bring to a boil. Pack the cucumbers into hot, sterilized pint jars. Pour the boiling liquid over the cucumbers, leaving 1/2 inch headspace. Seal. |
| 2 | Process in a boiling-water-bath canner for 10 minutes for pints (15 minutes for quarts), according to the directions. |