Pages Tuesday, October 23, 2012 A short and sweet recipe for Mustard Pickles. It is  a glorious day here in Adelaide. Today, I plan on doing some painting and getting my art on before I host a drawing group tonight at Suzie Wong's Room. Yesterday, I had a mad cooking day in case you didn't see all of my Facebook status updates. Myself and my lover had moseyed on over to the Torrens Island markets where we bought a ridiculous amount of food including a box of mushrooms, 14 punnets of strawberries and so much of a whole bunch of stuff for a lowly $30. Yesterday I made mushroom stroganoff, mushroom pate, mushroom soup, mixed vegetable curry, a saag paneer for my lover, strawberry and vanilla bean jam, strawberry gin, apple chips, dehydrated strawberries and what will hopefully be rum and raisin chocolate fudge. I'm still working on the fudge recipe. I think I added too much milk initially. It's a work in progress at this stage but I swear I will get you the recipe as soon as it works. I also made these Mustard Pickles. I love them because they remind me of picnics on sunny days with cute little sandwiches and bike rides along the river. They are super easy to make. Time: 15 Minutes prep. A night for the cucumbers to get all soft. A day to sit and get all pickle like. Makes: 3.5 standard pasta sauce type jars full. Ingredients: 5 Cucumbers, sliced. 2