1 qt. dill pickles
1 1/2 c. brine from above pickles
1 1/2 c. sugar
Celery seed

Cut pickles in chunks or sticks. Place in bowl. Combine the following in saucepan: brine, sugar, celery seed and few drops green food coloring. Heat to boiling. Boil 1 minute. Pour over cut pickles. Let stand a few days to crisp. Keeps well in refrigerator.

HINT: This juice can be used to thin out salad dressing in lieu of cream.