1 qt. reg. whole Kosher/Polish dill pickles
2 1/2 c. white sugar
2/3 c. vinegar
1/4 c. water
1 tsp. celery seed
1 tbsp. poppy seed

Rinse pickles in cold water. Slice; put back into jar (wash jar thoroughly before hand). Boil together sugar, vinegar, water, and seeds for 2 minutes after it begins to boil. Pour liquid over the sliced pickles and seal at once. Let stand for 1 week in refrigerator. They will be sweet and crisp.