Wash and dry pickles. Pack in crock and cover with 1 gallon cold vinegar, 1 cup canning salt, 1 teaspoon saccharine, 1/4 pound mustard, 2 cups sugar, 1 tablespoon salicylic acid, handful mixed pickle spice. Mix all ingredients in cold vinegar and pour over pickles. Can be used in about 5 days. More pickles can be added any time. One cup grated horseradish may be added.