I was never a fan of mustard pickles as a child so I just stopped eating them. Fast forward to age 51. I LOVE MUSTARD PICKLES NOW. Talk about a change in taste buds lol. So I started working on my own recipe. After many tries I think this is the one. **You need to chop the veggies and place in brine for roughly 12+ hours so you’ll need to do this the evening prior. INGREDIENTS: 14 cups of pickling cucumbers, sliced or chunked 5-6 cups onion, diced (white or yellow) 2 pepper