Sour Cucumber Pickles
Yield
4 cupsPrep
15 minCook
0 minReady
1Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cucumbers
|
|
| 4 | teaspoons |
sugar
|
|
| 2 | teaspoons |
salt
canning/pickling |
|
| 2 | teaspoons |
prepared mustard
dry |
|
| ⅛ | teaspoon |
alum
|
* |
| 1 | x |
apple cider vinegar
|
*
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cucumbers
|
|
| 2E+1 | ml |
sugar
|
|
| 1E+1 | ml |
salt
canning/pickling |
|
| 1E+1 | ml |
prepared mustard
dry |
|
| 0.6 | ml |
alum
|
* |
| 1 | x |
apple cider vinegar
|
*
|
| 1 | x |
water
|
*
|
Directions
Wash cucumbers in cool water and pack into a canning jar big enough to hold them.
Add sugar, salt, dry mustard and alum.
Fill jar about ⅔ full with vinegar.
Fill remaining portion of jar to cover cucumbers with water.
Put lid on jar.
Agitate lightly every day for about a week to mix spices in with cucumbers.
Then put in a cool dark place for about 3 months while the cucumbers work.
