I've never noticed this thread before. My family (well, just me now and my nieces, once they tasted them) does pickles in a way I've never seen before or heard of. It's my mother's recipe for "Sweet Dill Pickles." I'm guessing it's some German variation of pickles.

Anyway, it's store bought whole dill pickles, drained and sliced, then return them to the jar and then add a syrup of vinegar, water, sugar (I use Splenda - they taste the same and are guilt free), horseradish, garlic, onions, and mustard and let them sit for a minimum of four days. They last for months (assuming you don't eat them all quickly). I am never without them. They go great with any sandwich and I'll serve them at parties with other relishes and patés, etc.