1 qt. dill pickles
1 good sized onion
1 c. water
1 1/3 c. sugar
1 1/3 tbsp. vinegar
1 tsp. celery seed

Drain dill pickles and cut in chunks. Slice onion and layer with pickles in jar. Boil syrup until clear, all sugar dissolved. Pour into jar, filling it with syrup. Seal, invert and let stand 24 hours.