Nothing tastes more like summer than the sweet and sour crunch of homemade spicy mustard pickles. Serve as an appetizer, a side dish or add to potato salad, chopped.
3 1/2 pounds small Kirby cucumbers
2 cups apple cider vinegar
1 cup rice wine vinegar
2 cups water
2 cups sugar
1/2 cup prepared mustard
4 teaspoons kosher salt
2 tablespoons horseradish
8 teaspoons mustard seed
8 teaspoons celery seed
8 cloves garlic
8 sprigs of dill
Wash 8 wide mouth pint size glass jars. Place jars in a large pan and fill with water. Heat to a boil. Boil for 15 minutes to sterilize the jars. Place jar lids and screw tops in a small pan filled with water. Bring to just below a boiling point, around 190°F and turn off the heat.
Wash the cucumbers and place in a colander to drain. In large saucepan combine vinegar, water, sugar, prepared mustard, salt and horseradish. Heat the mixture to a boil.
Remove one sterilized jar from the boiling water. Place one clove of garlic, 1 teaspoon mustard seed, 1 teaspoon celery seed and several sprigs of dill in the bottom of the jar.
Pack 6 to 7 whole cucumbers into the jar. Fill the jar with the boiling pickling liquid to about
1/2-inch from the top. Liquid will be cloudy because of the mustard.
Wipe the lid of the jar with a clean towel. Place the hot lid and screw top on the top of the jar and tighten. Repeat this process 7 more times. Cook the jars of pickles in a boiling water bath
for 5 minutes. Start timing when the water returns to a boil.
Makes 8 pints. Store in a cool place.