1 32oz jar whole dill pickles
1/3 cup prepared horseradish
3/4 cup sugar
½ cup water
½ cup cider vinegar

Drain and discard juice from pickles. Slice pickles into spears and return to jar. Add horseradish. In a saucepan, bring the sugar, water and vinegar to a boil. Remove from heat and cool slightly. Pour over pickles. Cool completely. Cover jar and shake.

Refrigerate for at least 8 hours or overnight.

Submitted by: Hope