Ingredients
1 jar (32 ounces) whole dill pickles1/3 cup prepared horseradish3/4 cup sugar1/2 cup water1/2 cup cider vinegar
Preparation
Drain and discard juice from pickles. Slice pickles into spears and return to jar. Add horseradish. In a saucepan, bring the sugar, water and vinegar to a boil. Remove from heat; cool slightly. Pour over pickles. Cool completely. Cover jar and shake. Refrigerate for at least 8 hours or overnight.
