Horseradish Pickles - cooking recipe

Ingredients

1 quart kosher dill pickle (Mt. Olive or other good brand)
1 small onion, sliced
1 1/4 cups sugar or 1 1/4 cups Splenda sugar substitute
3 tablespoons prepared horseradish
3 tablespoons white vinegar
1 teaspoon celery seed

Preparation

Drain juice from pickles; reserve.
Cut pickles into slices.
Mix pickle slices and chopped onion.
Fill clean canning jars with pickles and onions.
Mix sugar or Spenda, horseradish, vinegar and celery seed in saucepan; heat until sugar melts over low heat.
Pour over pickles in jars.
Add reserved pickle juice if needed to fill jars.
Close jars and shake to mix well.
Store jars in refrigerator.