Recipe - Refrigerator Mustard Pickles

1 qt Vinegar
1 One half cup Water
One half cup Prepared mustard or
One half cup Crushed fresh mustard seed
1 tablespoon Horseradish
2 tablespoon Pepper
One fourth cup Salt
1 cup Sugar
Cucumbers

Fill gallon jar with cucumbers. (Use whole cucumbers 23 inches long or
slice large cucumbers lengthwise). Mix vinegar and spices. Pour over
cucumbers. Refrigerate and stir occasionally. (When you use all the pickles
out of your jar, you can refill with fresh cucumbers in the same juice).
These pickles are best after a few days in the refrigerator.

MRS J.C. BABER (STELLA)

BARTON, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.