1Wash the cucumbers, then pack them in glass
jars, pints or quarts.
2Mix the mustard, sugar, and salt
together, then add the vinegar slowly,
stirring well. The brine is NOT heated. Pour this over the pickles and place tops on jars.
3Let the jars stand for at least a week in the refrigerator before using. These easily keep in the refrigerator for 8-10 weeks. Makes 4 quarts.
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