Mustard Pickles

• 1 lb cucumber, 5" to 6" long
• 1 cup salt
• 2 quarts vinegar
• 1 lb sugar, brown
• 1 cup dry mustard
• 2 quarts water

1. Scrub cucumbers well and slit to within 1" of end, but don't cut in half.
2. Mix vinegar, water, sugar, salt and mustard.
3. Put cucumbers in a crock and pour vinegar mixture over them.
4. Cover with a place to keep pickles under the liquid.
5. Let sit in a basement or other cool place for two or three weeks.

cucumber, salt, vinegar, sugar, dry mustard, water

Taken from www.food.com/recipe/mustard-pickles-4258 (may not work)