Yields 4 pints

This pickle just about demands a burger to go under it.

• 1 1/2 cups white vinegar
• 1 cup water
• 1 cup sugar
• 1/2 cup prepared mustard
• 2 teaspoons pickling salt
• 1 teaspoon prepared horseradish
• 8 cups cucumbers cut in 1/2-inch chunks or sliced

In a large saucepan, combine all but the cucumbers and bring to a boil. Pack the cucumbers into hot, sterilized pint jars. Pour the boiling liquid over the cucumbers, leaving 1/2 inch headspace. Seal.

Process in a water bath canner for 5 minutes. When canning in a water bath, have the water just boiling gently. This will give you a crisper pickle.