1 qt. dill pickles
1 1/4 c. sugar
2 tbsp. onion flakes
1 tsp. celery seed
3 tbsp. vinegar
1 tbsp. (heaping) horseradish

Drain pickles - discard liquid. Slice each pickle lengthwise into quarters. Re-pack into jar layer by layer with above mixture. Turn jar upside down or lay on side and shake occasionally to dissolve sugar. Good to eat in 3 days.