3 qt. cucumbers, sliced
3 onions, chopped
2 green peppers, seeded and chopped
1/2 c. salt
1 qt. vinegar
4 c sugar
1 tsp. whole cloves
1 tbsp. white mustard seed
6 sm. sticks horseradish root

Mix vegetables with salt; let stand 3 hours and drain. Mix vinegar, sugar and spices; boil 5 minutes. Pack pickles in sterile hot jars with a stick of horseradish in the center of each and cover with boiling vinegar syrup. Seal.