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. 

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.