Sweet Pickles

• 4 qts. tiny cucumbers
• 1½ cups salt to 2 qts.

Lay cucumbers in the salt water over night and drain. Let vinegar, peppers, sugar and whole spices come to a boil, throw in the pickles, let heat through well, over slow fire. Bottle while hot, lay pieces of the horseradish and some of the mustard seeds on top of each bottle. Cover and seal at once.