1 qt. jar dill pickles
1/2 tsp. celery seed
1/2 tsp. horseradish
1 c. sugar
3 tbsp. vinegar
1 med. onion, chopped fine

Drain dill pickles and cut into 1/4" strips lengthwise. Put back in jar with tight lid. Add remaining ingredients and refrigerate. Shake often. Ready in 12 hours.