How to Make Mustard Pickles

I love a good pickle! Especially a pickle that's made in a crock. This is my family's recipe for mustard pickles, a hybrid fermented pickle. They have a vinegar brine but are left to work their magic in a crock. The sugar makes these slightly sweet but still tangy! SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ Crunchy, tangy, sweet mustard pickles: what could be better?! Here's the process: 1 gallon (approx. 8 lb) small cucumbers (1” to 3” in length), cleaned 1 gallon water 1 cup canning salt Mix together the water and salt until the salt is dissolved. Pour the water mixture over the cucumbers. Weigh down with a plate to ensure all cucumbers are covered. Soak for 24 hours. After 24 hours, remove cucumbers from soaking liquid and rinse. Place in a large 3-4 gallon crock or glass container. Prepare the brine. 1/2 gallon vinegar 4 tbsp ground mustard 4 tbsp sugar 1 tbsp salt 2 tbsp pickling spices Combine the vinegar, ground mustard, sugar, salt, and pickling spices. Stir to combine and dissolve sugar and salt. Pour over the prepared cucumbers. Weigh down the cucumbers with a plate and jar of water to ensure all cucumbers are covered with liquid. For the next 8 days: 4 cups sugar, separated Daily, remove the pickles and add 1/2 cup of sugar. Stir until the sugar is dissolved in the liquid. Return the pickles to the liquid and weigh them down. After the 8th day, leave the pickles in the crock for 1 week. Put the pickles in quart jars. Strain the brine and pour over pickles in jars, covering pickles. Store in the refrigerator for up to 1 year. Yield: 5 quarts #pickles #pickling #cucumbers #mustardpickles #preserving