Mustard Pickles (Shout Out to OOB)

I've received a pickle recipe request from my fellow sour-taste-budded crow Emily (I'm pretty sure one night we almost took down a whole jar of pickles just the two of us!) This is the only pickle recipe I have- it's incredibly easy, uses basic ingredients and the best part is they are ready in just a couple of hours! Before I post the recipe let me just add that I am extremely jealous that Emily is already getting pickling cukes out there in San Fran, it will be a glorious day when they make their debut here in Boston.

Roger's Famous Mustard Pickles

1 teaspoon Pickling Salt
1 teaspoon Sugar
1 teaspoon Mustard Powder (1/2 tsp for modest taste buds)
Cider Vinegar
Pickling Cukes

Slice cukes into spears and cram as many as you can into a jar that is about roughly as high as the spears*

Add the salt, sugar and mustard to the jar

Add enough vinegar to just cover the cucumber spears, and shake well to dissolve the dry ingredients

Let sit on a countertop for a couple of hours-give the jar a shake every now and then


I prefer these pickles after 2-4 hours when they are still crisp, if you have a hankering for a "clear out your sinuses pickle", let them sit overnight. Once they have reached your desired potency, keep them in the fridge so they won't become more sour.

*This is important because if there is alot of extra jar space then it will affect how much vinegar is added and will make them too sour



This is my dad's recipe, he probably gives it out 100 times a summer but no one ever cares to replicate it because they always count on him bringing a batch down to the beach.

Reggio-Old Orchard Beach, ME