2 c. sugar
1/2 c. water
1/2 c. vinegar
1 tsp. celery seed

Freshen dill pickles in cold water for an hour or so. Cut pickles in chunks or slice lengthwise. Pack in jar and put a teaspoon of celery seed on top. Bring syrup to a boil and cook 2 minutes. Pour hot syrup over pickles and seal. This mixture is enough for 1 quart. These are ready to eat in a day or so. The used syrup is also good for diluting salad dressing for potato salad.