Mustard Pickles  
 
1 lb Cucumbers 
1 cup Salt 
2 qt Vinegar 
1 lb Sugar, brown 
1 cup Dry mustard
2 qt 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 cool place 
for two or three weeks.