Not sure -—— but I think there’s a special pickling cucumber.
You heat the ing and pour over pickle spears in canning jars.
If anyone has a recipe for mustard pickles post it up
we used to make them in a crock and store in a cool place
My Moms recipes use saccharine and the measurements are non existent LOL
She calls for Oleo in baking LOL
I found this-
“The single most important factor, though, is thin skin. A thick, waxy skin slows or prevents the brining process, yielding a very soggy pickle with a “one note” flavor. When you’re harvesting your cucumbers (even if it’s from the bin at the grocery store or farmer’s market) look for small, firm, thin-skinned cukes and save the glossy waxed ones for salad. If you’re growing cukes in the garden, harvest them while they’re still on the small side — 4” to 6” long.”
So maybe I’ll give it a try!
I know I’ll pickle some beets - yummmm!