46 oz. jar crunchy dill pickles, drained

Cover with water and let set overnight. Drain and slice each pickle down the middle, but not clear through pickle. Stuff with prepared horseradish.

Heat to a full boil:

2 c. vinegar
1 c. water
2 1/2 c. sugar
1 tsp. salt

Pour over pickles and refrigerate 3-4 days. Ready to eat.