2 quarts cider vinegar
1 cup dry mustard powder
1 cup packed dark brown sugar
1 cup pickling salt
7 to 10 pounds of cucumbers (depending how they are cut- sliced, spears or chunked)
Add dry ingredients to a large pot, add liquid slowly whisking in so the mustard doesn't lump. Bring to a boil and cool. Pack pickles into sterilized jars-whole, spears or chunks (I prefer spears) and pour brine over. Seal and keep in a cool place. They are ready to starting eating in a week and keep up to a year in the refrigerator.
Keep any extra brine (separate) in the frig and make more when you are getting low...or see some gorgeous pickles at the market!
- Recipe courtesy of Brenda Athanus