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Homemade Horseradish Pickles

1 cup salt
3/4 cup dried mustard
2 cups sugar
1-1/2 cups horseradish, chopped fine
Cucumbers, quartered and cut length-wise. Do not remove peelings.
1 gallon of white vinegar
2-1/2 Tablespoons of canning acid

DAY 1:
Put pickles in a crock or glass bowl, adding enough water to cover them and then add salt. Let sit overnight, COVERED.
DAY 2:
Drain the salt water, but keep the cucumber slices in the bowl or crock. Add the rest of the listed ingredients, MINUS the salt.
Cover the crock and stir.

MAKES 3 GALLONS OF PICKLES. PICKLES WILL KEEP IN THE CROCK FOR SEVERAL MONTHS.