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LOCATION: Recipes >> Preserving >> Sour Pickles 04

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Sour Pickles

2 quarts cider vinegar
1/2 cup dry mustard
1/2 sugar
1/2 cup pickling salt
1 gallon small cucumbers scrubbed and blossom ends removed.

Fill a gallon jar with the cukes. Combine other ingredients and
pour over cukes. Let stand for a week. Keep the cukes weighed under
the brine.

After 7 days drain and reserve the brine. Pack the cukes into clean
pint jars. Bring the brine to a boil and ladel over cukes leaving
1/2" headspace. Seal. Process in BWB 10 minutes.

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