Prep 0 mins
Cook 0 mins
- 1 lb cucumber, 5" to 6" long
- 1 cup salt
- 2 quarts vinegar
- 1 lb sugar, brown
- 1 cup dry mustard
- 2 quarts water
- Scrub cucumbers well and slit to within 1" of end, but don't cut in half.
- Mix vinegar, water, sugar, salt and mustard.
- Put cucumbers in a crock and pour vinegar mixture over them.
- Cover with a place to keep pickles under the liquid.
- Let sit in a basement or other cool place for two or three weeks.