A delightful twist on classic mustard pickles, perfect for snacking or as a tangy side.
Slice the cucumbers into quarters lengthwise, then cut into 2-inch chunks.
Ensure uniform sizes for even brining.
In a mixing bowl, combine the vinegar, water, dry mustard, sugar, and salt. Stir until dissolved.
Use warm water to help dissolve the sugar and salt faster.
Place the cucumber chunks into a clean jar.
Pack the cucumbers tightly but without crushing them.
Pour the brine over the cucumbers in the jar, ensuring they are fully submerged.
Leave a small gap at the top of the jar for expansion.
Seal the jar and let it sit at room temperature for 2 weeks before enjoying.
Store in a cool, dark place for optimal flavor development.
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