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1 quart dill
1 1/4 c. sugar
1 medium onion - sliced
3 Tbsp. vinegar
1 Tbsp. horseradish

Drain pickles, saving drained pickle juice. Cut in strips.
Put sugar, onion, vinegar, and horseradish in jar. Add small
amount of juice drained from pickles. Stir in sugar until
dissolved. Add pickles, then more juice until pickles are
covered. Keep in refrigerator and shake occasionally to keep
sugar dissolved.

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