1 (1 lb. 14 oz.) jar Kosher dill pickles, drained & cut in pieces, or sliced in rounds
1 (5 oz.) jar creamy horseradish
1 1/2 c. sugar
2 tbsp. vinegar

Put pickle pieces back in jar. Mix together the remaining ingredients, pour over pickles. Shake 3 or 4 times a day, so all pickles absorb the flavor. Leave overnight before serving.