Heat 1/4 cup water, salt and mustard to a boil mixing well until fully blended. Remove from heat.

Slice the cucumbers into slices or spears and pack them in the jar.

Now add the vinegar, water and the water salt mix into the jar.

Add in the dill to the jar.

Place the lid on the jar and give a few shakes.

Put in the fridge shaking a few times over the next 6 hours.

After 6 to 8 hours you can eat, but tastes best after 24 hours.