8 c. cucumbers, 1/4 to 1/2 inch slices (chunks)
2 1/2 c. vinegar
1 1/2 c. water
1 1/2 c. sugar
3/4 c. prepared mustard
3 tsp. salt
1 1/2 tsp. prepared horseradish (or to taste)

Combine vinegar, water, sugar and seasonings in large saucepan. Bring mixture to boil. Pack cucumbers in hot clean jars; pour boiling liquid to within 1/2 inch of top. Seal. Process in boiling water bath 5 minutes. (Start timing when water returns to boil.) Liquid will be cloudy due to mustard. Mustard may settle during standing. Let stand 2 or 3 weeks before opening. Makes 4 or 6 pints.