Comments on: Mother’s Sour Mustard Pickles Recipe

By: Danielle

Danielle — Tue, 24 Jan 2023 02:26:01 +0000

In reply to lindabilodeau218@gmail.com. I used to help make salt mustard pickles with my dad when I was young. These sound the closest to the ingredients I can remember except I think he used water. For all the people who have made these my question is do they fizz on your tongue? Weird question but it’s really what I remember most about the pickles.

By: Allen Thurber

Allen Thurber — Sat, 30 Jul 2022 20:54:43 +0000

Where can you buy ” sweet mustard pickle”?

By: albert reed

albert reed — Fri, 08 Oct 2021 08:08:28 +0000

My Grandmother made Mincemeat and canned it! I was too small to remember the recipe but I do remember that one of the meats that she used was deer meat, and I think beef and whatever else ! I used to sneal a jar every once in awhile and…what a delisious snack, a whole quart jar! She used to tell me that I would get the back door trots (never did). I would really like to know what was in her recipe, anybody got any idea? Her name was Maud Getchell of Caribou, Maine ! maybe someone knew her and her secret! Thanks!

By: Reader Last

Reader Last — Tue, 20 Jul 2021 21:08:11 +0000

In reply to Michael Mcnally. Did you skip the alum? Add a bit of water to the vinegar or try apple cider vinegar.

By: Michael Mcnally

Michael Mcnally — Mon, 08 Feb 2021 21:50:53 +0000

Mine come out way to vinegar taste and are mushy instead of crisp like the pilckel a company named Hescock or hisvock used to make, how come?

By: Lisa theriault

Lisa theriault — Sun, 04 Oct 2020 00:41:08 +0000

I’ve eaten these for my entire life, my mom and grandmother made them and now I do. That amount of salt and mustard is OUTRAGIOUS, only use 1/4 of what is listed. That amount meade me call my 92 year old mom, she said she’s surprised who ever came up with those amounts has anything left of the cucumbers.

By: Dawn M Preston

Dawn M Preston — Wed, 19 Aug 2020 20:06:02 +0000

In reply to DENNIS A HOAR. Sounds like they were fermenting. Were they in the fridge? If you leave them out they may ferment....like sauerkraut.

By: DENNIS A HOAR

DENNIS A HOAR — Tue, 14 Jul 2020 21:20:02 +0000

Why did my mustard pickles turn soft and mushy after a couple of months? The brine was bubbling like it was carbonated.

By: Pat

Pat — Thu, 04 Jul 2019 20:17:03 +0000

My grandmother in Maine always made these but her recipe also called for 2 cups of brown sugar and 2 Tbsp pickling spice. They are wonderful and I still make them today.

By: lindabilodeau218@gmail.com

lindabilodeau218@gmail.com — Tue, 25 Jun 2019 13:14:50 +0000

My Mom used cider vinegar and always made us wait a month or more before we could eat them. Best sour pickles ever! Oh, we had to shake the jars every day for 30 days to mix the mustard which will settle out to make them better.

By: lindabilodeau218@gmail.com

lindabilodeau218@gmail.com — Tue, 25 Jun 2019 13:11:53 +0000

My friends call these Pennell Pickles because my Mom always made these to share with family and friends with a few minor changes …she used apple cider vinegar

By: Nichole Hartin

Nichole Hartin — Tue, 28 May 2019 21:10:25 +0000

I made these on Friday and tried them out last night. They are not good. Will they get better with time? I followed the recipe, but they just taste like vinegar.