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.