Wash cucumbers; cut in 1/2-inch chunks or 1/4 inch slices.
Measure 8 cups.
In large saucepan mix remaining ingredients.
Bring to boil.
Pack cucumbers into hot, clean pint jars; leave 1/2-inch headspace.
Pour hot pickling liquid over cucumbers, leaving 1/2-inch head-space.
(Liquid will be cloudy due to mustard.) Adjust lids.
Process in boiling water bath 5 minutes.
(Start timing when water returns to boiling.) Mustard settles on standing.