40 to 50 med. cucumbers
1 gal. cider vinegar (5% acidity)
1 qt. water
1 c. pickling salt
1 c. sugar
1 c. whole mustard seed

Wash cucumbers; remove 1/4 inch from ends. Pack cucumbers into hot sterilized quart jars, leaving 1 inch headspace. Combine remaining ingredients in a Dutch oven; bring to a boil. Pour hot vinegar mixture over cucumbers, leaving 1/2 inch headspace. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes. Yields 8 quarts.