Cold Cucumber Pickles

My mother writes: "This is enough to take care of roughly two quarts of finger-sized pickling cucumbers." Seems like an easy recipe, but one that requires a little patience.

• Ready In: 168 hrs
• Yields: 2 quarts

Ingredients

• 2  quarts cider vinegar
• 4  tablespoons dry mustard
• 4  tablespoons salt
• 4  tablespoons sugar
• 1  tablespoon whole cloves
• 1  tablespoon mustard seeds
• 1  tablespoon peppercorn
• 1  tablespoon cinnamon stick, broken up

Directions

1. Prepare the pickling juice a week before you are planning to use it by mixing all the ingredients together and stirring every morning.
2. When ready to use, wash your pickling cucumbers and prick each with a fork.
3. Pack into jars according to size.
4. Pour enough of the vinegar mixture into the jars to cover the pickles.
5. Divide spices among jars.
6. Seal and store in a cool place.
7. Season for a couple of months before using.