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Heat 1/4 cup water, salt and mustard to a boil mixing well until fully blended. Remove from heat.
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Slice the cucumbers into slices or spears and pack them in the jar.
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Now add the vinegar, water and the water salt mix into the jar.
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Add in the dill to the jar.
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Place the lid on the jar and give a few shakes.
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Put in the fridge shaking a few times over the next 6 hours.
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After 6 to 8 hours you can eat, but tastes best after 24 hours.