Aunt Thelma's 24 hour pickles

January 17, 2013

This was probably the only recipe I got from my aunt Thelma. Please make sure to pass on your recipes. The hard part is waiting the 24 hours. This recipe is something quick that you can throw together to take as a gift for a host or hostess.

1 quart vinegar
1 quart water
3/4 cup sugar
1/2 cup salt
1/4 cup dry mustard
enough cucumbers to fill your container

In a large crock or container mix all ingredients together. Add sliced cucumbers. Weigh down cucumbers with a plate to keep them under the brine. Refrigerate. Ready to eat in 24 hours.

Nutritions

Calories
48

Sodium
2837mg
118% DV

Fat
4g
6% DV

Protein
1g
3% DV

Carbs
8g
2% DV

Fiber
1g
5% DV