1 qt. of dill pickles
1 1/4 c. sugar
2 tbsp. dried onion flakes
1 tsp. celery seed
3 tbsp. vinegar

Drain pickles, discard liquid. Slice each pickle lengthwise into quarters. Repack strips in jar. Add remaining ingredients. Cover, let stand at room temperature for 1 day. Refrigerate and shake jar often to dissolve sugar.