Mustard Pickles ( Senfgurken)

INGREDIENTS: 12 Large Cucumbers ½ cup Salt 1 quart Cidar vinegar 2 pounds Sugar ⅓ cup Sliced fresh horseradish 4 Hot red peppers ¼ cup Mustard seed 2 Bay leaves 2 Pieces stick cinnamon 1 tablespoon Whole cloves

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INSTRUCTIONS:

Peel the cukes, 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 cukes, rinse them in cold water, drain again and dry. Boil for 5 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.

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