5 1/2 lbs. sm. cucumbers (1 gallon)
2/3 c. salt
2 qts. water
1 qt. vinegar
1/4 c. prepared mustard
2 tbsp. salt
3 c. sugar
1/4 c. pickling spice
1/2 c. water

Choose crisp freshly picked cucumbers 2" to 3" long. Wash and place in a clean stone jar holding at least 5 quarts. Dissolve the salt in the 2 quarts of water and pour over the pickles. Add water, if necessary, so that the brine will cover the cucumbers. Cover with a plate and let stand at room temperature overnight. Turn pickles into a colander and let drain thoroughly 15 to 20 minutes. Replace the pickles in the jar, shaking gently to obtain a compact arrangement.

Combine vinegar, 1/2 cup water, mustard, 2 tablespoons salt, 1/2 cup sugar and the pickling spices. Heat to simmering point and pour over the pickles. This liquid should also cover the pickles. Place a clean plate that will fit in jar and hold the pickles under the liquid. Set in a cool place.

Each morning for the next five days, drain off liquid and add 1/2 cup sugar, heat it to simmering and pour over pickles. On the seventh morning, pack the drained pickles in sterile jars, pour the hot pickling solution over them and seal. Makes about 3 quarts.