1 Qt. Small cucumbers
1 Tbsp. Salt
1 Tsp. Alum
Cold cider vinegar, enough to cover cucumbers
1 1/4 C. Sugar
1 C. Water
3 Tbsp. Prepared horseradish
STEP ONE: Clean and wash cucumbers. Tightly pack cucumbers in quart canning jar. Add salt, alum and enough cider vinegar to cover cucumbers. Attach lid to jar and set jar aside for four to six weeks to pickle cucumbers.
STEP TWO: After cucumbers have been allowed to pickle, pour off vinegar.
Bring water and sugar to boil on stove over medium heat, stirring frequently. Remove from heat and let cool completely. Once cool, pour over pickles.
Add fresh or prepared horseradish to pickles. Set jar aside for at least one to two weeks.