5-6 quarts green cucumbers (any size up to 4 1/2 inches long but have each jar of pickles uniform in size)
1 cup salt
1/3 cup mustard
2 quarts vinegar
1 quart water

Bring all to boil and pour over cucumbers pre-arranged in sterilized jars. Seal and let stand at room temp. until they change color. Store and let ripen a month or so. This syrup covers 5-6 quarts of cucumbers.

“Delicious to use at your leisure.” 

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