1 gallon sm. cucumbers, cut into chunks
1 qt. vinegar
2 tbsp. salt
2 tbsp. sugar
3 tbsp. dry mustard
2 tbsp. mixed pickling spices
6 c. sugar

Pour boiling water over cucumbers to cover; let stand overnight. Drain. Put cucumbers in large glass bowl or small crock. Add vinegar, salt, 4 tablespoons sugar, dry mustard and pickling spices. Stir. Let set on counter. Add 1/2 cup sugar to pickles each morning for 12 days. These pickles can be kept in an open jar for up to three years and will remain hard and crisp.