Horseradish Pickles for Bloody Mary's


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3 1 qt. jars of dill sliced pickles 3 cup sugar 1 cup vinegar 1 cup water 1 cup refrigerated horseradish (NOT creamy version)

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Drain/rinse pickles (leave in jars). Boil sugar, vinegar & water. Remove from heat and stir in horseradish. Pour over pickles and refrigerate. For next few days, flip jars periodically.