Instructions

1. Rinse the cucumbers under cold water, then quarter them lengthwise creating four spears each. Place the cucumber spears into a 1-gallon glass jar.

2. Combine the dried mustard with two cups of the apple cider vinegar in a large bowl. Stir until the mustard dissolves, and then add the salt, sugar, two cups of water and the remaining four cups of vinegar. Whisk the ingredients until the salt and sugar dissolve completely.

3. Pour the liquid over the cucumbers in the glass jar, ensuring they are completely covered. Add extra vinegar if the cucumber spears aren't fully submerged in liquid.

4. Seal the lid on the glass jar tightly, and label with the contents and date. Place the jar in a cool, dark place, free of drafts, to pickle.

5. Allow the cucumbers to stand for at least two weeks before serving. Store the mustard pickles in the refrigerator for up to 10 weeks after the jar has been opened.