Crock Sweet Pickles - cooking recipe

Ingredients

1 gal. vinegar
1 c. salt
1/4 lb. (2/3 c.) dry mustard
1 tsp. saccharine
1 bottle white horseradish
2 c. sugar
1 Tbsp. salicylic acid
1 handful mixed spices

Preparation

Heat until dissolved.
Wash medium sized firm cucumbers. Arrange in a clean crock.
Pour mixture over cucumbers.
Let set in a cool place for 2 to 3 weeks.
Be sure that all the pickles are covered with brine.
A stone on a large dinner plate will keep the cucumbers submerged.