1 c. sugar
1 c. non-iodized salt
1 c. dried mustard (Coleman's)
1 gal. cider vinegar
small pickling cucumbers

Using an egg beater, mix all ingredients, except cucumbers, in large crock. Add cucumbers, making sure to sink them in the brine. Put a plate with a rock on top to keep cukes submerged. Let cukes sit in brine 2 to 3 weeks, preferably longer. You can add a pinch of alum to the brine to keep pickles crisp. Pack in jars or you can just leave in crock and eat at your leisure.

Makes 4 to 5 quarts.