Sweet Horseradish Pickles

By jenknoll

Ingredients

• 2 quarts dill pickles, quartered, drained and rinsed
• 2 cups granulated sugar
• 1 tablespoon dry mustard
• 2 garlic cloves, sliced
• 1 1/2 cups water
• 3/4 cup vinegar
• 1 mall onion, chopped
• 2 tablespoons prepared horseradish

Preparation

Step 1

Pack the quartered pickles back in jars. Mix sugar and dry mustard. Add remaining ingredients. Pour over pickles. Let stand at least 4 days in refrigerator before serving. Store in refrigerator.