I can say this is one of my summer favorites!
I never liked weeding the garden as a child, however I loved partaking in the produce!
Below is a recipe of the brine used to create mustard pickles.
1/3 cup Salt (1dram saccrin = 20 1/2 grams)
1 cup dry mustard
1 T. soda
1 T. salicylic acid
1 gal vinegar
Pour all ingredients into 2 gallon crock and pour 1 pt. boiling water over it.
Allow it to sit and boil up for a few minutes.
Stir well, till all ingredients are dissolved.
Ad 1 gal vinegar (dilute with water to your taste preference)
Makes 12-14 qt.
Store in a fridge.
Allow to sit 3-5 days (to your taste preference)
As you pick more cucumbers you can add them to the brine.