200 ea sm pickles
2 oz mustard, dry
1 qt cider vinegar
2 oz cinnamon
1 lb sugar
1 c salt
2 oz cloves, whole
Scald the pickles in boiling water. Drain. Mix together the cinnamon
and cloves. Place a layer of pickles in a crock and sprinkle with the
spice mixture; repeat until crock is filled. Combine the sugar, salt,
mustard and vinegar and bring to a boil and cook about 5 minutes.
Pour brine over the pickles, filling the crock. (More brine may be
needed, depending on size of pickles). Cover crock and let stand in a
cold place.
