|Ripe cucumbers||12 Large|
|Salt||1⁄2 Cup (8 tbs)|
|Cider vinegar||1 Quart|
|Sliced fresh horseradish||1⁄3 Cup (5.33 tbs)|
|Mustard seed||1⁄4 Cup (4 tbs)|
|Whole cloves||1 Tablespoon|
Peel the cucumbers, cut them in half lengthwise and scrape out the seeds.
If desired, cut into quarters.
Sprinkle on the salt and let stand overnight.
Drain the cucumbers, rinse them in cold water, drain again and dry.
Boil for five minutes the vinegar, sugar, horseradish and the spices (which have been tied loosely in a cheesecloth bag).
Stir until sugar dissolves.
Add cucumbers and return to boiling.
Discard the spice bag.
Pack the pickles at once into sterilized jars.