Mustard Pickles - cooking recipe

Ingredients

1 cup sugar
1 cup prepared mustard
1 cup salt
1 gallon vinegar
1 cup prepared horseradish
2 gallons cucumbers (small, pickling size)

Preparation

Scrub cucumbers and put in the above mixture.
These are ready to eat in 10 days.
Keep in a glass crock or a 1 gallon jar with cheese cloth\"lid\". (Lay a piece of cheesecloth over the jar or crock to \"Create\" a lid. You can wrap a rubber band around to hold in place or use a piece of string. If using a jar, you can use the metal band that you'd use in canning but don't use the flat lid part, that's where the cheesecloth is used. This allows air in and \"critters\", dust, bugs etc. are kept out. If you don't do this, you may get mold in them too.)
Will keep all winter in cool place.