2 qt. dill pickles, quartered, grained and washed
2 c. sugar
1 tbsp. dry mustard
2 garlic cloves, sliced
1 1/2 c. water
3/4 c. vinegar
1 sm. onion, chopped
2 tbsp. horseradish

Wash whole dill pickles, quarter and pack back in jars. Mix sugar and dry mustard. Add other ingredients. Pour over pickles. Let stand at least 4 days in refrigerator. Keeps well.