1 (32 oz.) jar Polish pickles or Kosher dill
2 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
2 tbsp. vinegar

Drain juice from pickles. Mix with sugar, mustard seed, celery seed and vinegar. Put in refrigerator overnight. Slice pickles into quart inch slices and soak in water overnight in refrigerator. Drain off water in the morning and put pickles in the juice. Age 2 or 3 days in refrigerator and pickles will be crisp with a good flavor.