Cover and refrigerate at least 24 hours before serving. For a different taste, add garlic, dill, oregano, or hot pepper sauce. Let stand over night. Drain well and add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and pour into air-tight jars and let stand for 6 weeks.
Salt Let water, vinegar and salt come to a boil.
Put dill and 1 clove garlic in bottom of jar. Prick cucumbers with fork before putting in jar. Put 1 tsp alum in each quart. Fill jar with brine. Seal tight and let stand until clear before using.