Grammie Bea's Fabulous Mustard Pickles

My gram passed away in 1984, but her fabulous recipes live on :) These pickles are my absolute FAVORITES of all time. They are DELICIOUS with soups and chowders, with your favorite sandwich, or just for a snack! I make mine in peanut butter jars by the jar. I just let them sit for a couple of weeks, then put in the fridge, and they last 3-4 weeks in the refrigerator with no problem. But don't worry, they won't last that long :D The cooking time does not include the processing time if you decide to can them.

• Ready In: 15 mins
• Serves: 25-40
• Yields: 1 quart

Ingredients

• For each quart of pickles you will need

• 1  quart pickling cucumber, skins on, and washed
• 1  tablespoon dry mustard, scant
• 1  tablespoon sugar, heaping
• 1  tablespoon salt
• 2  cups vinegar
• 1  cup water

Directions

1. Cut cucumbers in 1/2, and then into 1/4's. Cut into chunks about 2" long. Put in jar.
2. Add water to the vinegar. (If you want pickles in a hurry, add hot vinegar to hot water).
3. Pour over pickles in jar.
4. Add dry mustard, sugar, and salt. Put on cover.
5. You can process these if you want to, but we always eat these so fast that we don't.
6. Let sit for a couple of weeks and eat.