3 lbs. sm. pickles
1/2 c. prepared mustard
4 c. white vinegar
1/2 c. salt
3 1/3 c. sugar

If small pickles aren't available, cut in 1 1/2 inch pieces. Combine remaining ingredients. Heat to boil. Add pickles and reheat to a boil. Pour into hot sterilized jars, filling to 1/4 inch from top. Vinegar solution should cover pickles. Seal each jar immediately. Makes 7 pints.