Here is a recipe that some of my family enjoy yearly at Christmas time. I have never tried them but several of them LOVE them. I found it years ago in a Country Woman Christmas hardback and my husband has made them ever since.
Snappy Horseradish Dill Pickles
1 jar (32 oz) whole dill pickles (we buy spears usually now)
1/3 cup prepared horseradish
3/4 cup sugar
1/2 cup water
1/2 cup cider vinegar
Drain and discard juice from pickles. Slice pickles into spears and return to jar. Add the horseradish. In a saucepan bring the sugar, water and vinegar to a boil. Remove from the heat and cool slightly. Pour over pickles. Cool completely. Cover jar and shake. Refrigerate for at least 8 hours or overnight.
Yield: 1 quart
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