2 1/2-3 lb. med. size sliced cucumbers
1 1/2-2 c. vinegar
1 1/2 c. water
1 c. sugar
1/4 c. dry yellow mustard
2 tsp. salt
1 tsp. horseradish

Take vinegar, water, sugar, yellow mustard, salt, horseradish and bring to boil. Pour over cucumber packed in hot canning jars. Leave 1/4-1/2 inch head space in jars. Process in boiling water bath 5 minutes. (This is a semi-tart pickle, great with hamburgers etc.)