Instructions: Wash the cucumbers under cool water, gently scrubbing off the blossom ends (theres an enzyme at the base of the blossom that can lead to softening).

Place the cucumbers in a large pot or plastic container with the vinegar. Combine the mustard and salt and pour over the cucumbers, stirring well to dissolve the salt and mustard. Loosely cover with plastic wrap or foil to let them breathe. Let the mixture sit for at least 3 to 4 days in a relatively cool spot.

For long-term storage: These cucumbers can be pickled for a much longer time. Just keep monitoring them so you can remove any foam, scum, or mold as soon as it develops. If desired, you can divide the pickles into smaller crocks or jars and refrigerate, or just leave the crock in your basement or garage through the winter (if they last that long). At refrigerator temperatures, fermentation or other microorganism activity will virtually stop.

This recipe yields about 3 quarts.

Yield: 3 quarts

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