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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is one of those recipes that has been passed down from my great-great grandmother, eventually to me. These pickles have a Kick to them from the horseradish. It's not bad though, they are GREAT!!! I keep mine in a gallon jar in my Extra fridge all winter. Mmmmm Mmmmmm Ingredients:
1 cup sugar |
1 cup prepared mustard |
1 cup salt |
1 gallon vinegar |
1 cup prepared horseradish |
2 gallons cucumbers (small, pickling size) |
Directions:
1. Scrub cucumbers and put in the above mixture.
2. These are ready to eat in 10 days.
3. Keep in a glass crock or a 1 gallon jar with cheese cloth lid . (Lay a piece of cheesecloth over the jar or crock to Create a lid. You can wrap a rubber band around to hold in place or use a piece of string. If using a jar, you can use the metal band that you'd use in canning but don't use the flat lid part, that's where the cheesecloth is used. This allows air in and critters , dust, bugs etc. are kept out. If you don't do this, you may get mold in them too.)
4. Will keep all winter in cool place.
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