1 qt. bought Kosher dill pickles (pour off all juice and throw away)
1 1/2 c. sugar
1 med. onion
1 tbsp. celery seed or celery powder
2 tbsp. vinegar

Put few slices of onion in bottom of jar. Then cut pickles in about 3/4 to 1 inch chunks. Add to jar. On top slice rest of onion, add celery seed then sugar. Finally add 2 tablespoons of vinegar. Stand upright (at room temperature) for 12 hours. Turn upside down for 12 hours. Then refrigerate. Ready to eat. Yum yum. Everyone who trys them will not eat any other kind.