Cucumbers have always been a staple in our family vegetable garden. I love when Britt uses them in salads of any sort…and when the girls have fancy tea parties with their Mimi, they love making simple cucumber tea sandwiches. And whether we have a surplus of cukes or not, I love making my favorite pickle recipe for sweet and tangy bread & butter pickles.
Unfortunately we got our garden in the ground late this year, so our cucumbers are still sending out their tendrils and are just now blooming. So my pickle-making will have to wait. In the meantime, I’ll live vicariously through my friend and RYG guest blogger Tracy Prather…and hope that she’s friend enough to share from her bounty! If you’re looking for a new pickle recipe, check out her recipe for Mustard Pickles below.
Several years ago, I knew this boy…and his mom made really delicious pickles. Things didn’t work out with the boy and I never got to have those pickles again. I spent many hours scouring the internet for recipes and one day I got really close…I would even say I nailed it! Not only is the taste comparable, but I am pretty sure this is a much easier version to make. Right now, my garden is producing abundant amounts of cukes…so an easy recipe let’s me stay on top on the cucumber production and my pickle-making!
What makes them so easy? There’s no canning or cooking. So of course, that means they need to be refrigerated. They are a crunchy, slightly sweet, slightly spicy pickle that will have you longing for more. I didn’t spend all that time searching because they are just okay. Could just be my opinion…so try them yourself and let me know what you think.
Ingredients for Mustard Pickle
- Quart size canning jars (I used a pint so I just ½’d everything)
- Fresh pickling cucumbers…the more you have the more you make.
- 2 tablespoons sugar
- 1 tablespoon canning salt
- 1 tablespoon dry mustard
- 2 cloves of garlic…minced or pressed
- Apple cider vinegar – enough to fill a quart jar packed with cucumbers 2/3 full
- Filtered cold water to top off the jars
- Cut cukes into desired shape (spears, slices, quarters) or use smaller cukes.
- Pack cut cukes into a jar.
- Add dry ingredients and garlic.
- Fill jar 2/3’s with cider vinegar.
- Add cold water to fill jar to the brim.
- Seal lid and shake well.
- Leave jars out and shake every now and then for the next 24 hours.
They are best cold…and they keep for up to a year if they are not opened. Not to worry, you won’t have them that long. Great for a snack, to throw in a picnic and the sliced version is awesome on a cheese burger or any sandwich to add a little zing. Try it…enjoy them…they’re too good and it’s too easy not to!
Thanks Tracy for sharing this easy pickle recipe. At some point I’ll share my bread & butter pickle recipe…and they’re fairly easy to make; but this looks to be even easier! So thanks again.
Oh…by the way, I’m going to share a few tips for growing cucumbers later this week. So for those of you looking to have some farm-to-table pickles of your own, check back later for that post.
Take care all,