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Rinse out your mason jars (you'll need 3-4). (If you are canning, you'll have to sterilize.)
Bring the sugar, water, vinegar and salt to a boil over high heat in a sauce pan. Meanwhile, add the garlic, horseradish, and pickling spices to the jars, evenly distributed. Pack the pickles tightly into the jars. Top with the boiling brine, making sure there are no air bubbles, screw lids on tightly,cool and refrigerate. (At this point, you can also boil and preserve the pickles.) Wait 2 days for prime pickles. Eat! Pickles will last a few weeks.