A delightful twist on classic mustard pickles, these zesty pickles are perfect for adding a tangy crunch to your meals.
Wash the cucumbers thoroughly under running water to remove any dirt.
Use a vegetable brush to scrub the cucumbers gently for a cleaner surface.
In a mixing bowl, combine the mustard, salt, vinegar, horseradish, and sugar until well mixed.
Stir the mixture until the sugar and salt are completely dissolved for an even flavor.
Place the cucumbers in a clean glass jar and pour the pickling mixture over them, ensuring they are fully submerged.
Pack the cucumbers tightly but avoid crushing them to maximize jar space.
Cover the jar with cheesecloth secured with a rubber band to allow air circulation while keeping contaminants out.
Ensure the cheesecloth is clean and dry before use to prevent introducing unwanted bacteria.
Store the jar in a cool, dark place for 10 days, shaking it gently every couple of days to redistribute the mixture.
Label the jar with the date to keep track of the pickling time.
After 10 days, the pickles are ready to enjoy. Serve them as a side or use them to enhance your favorite dishes.
Refrigerate the pickles after opening to maintain their freshness.
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