1 qt. dill pickles, drained and cut in odd shapes
1 1/2 to 2 c. sugar
5 tbsp. white vinegar
1 tbsp. celery seed
1 tbsp. horseradish
1 onion, cut in odd shapes

Mix all well in a big bowl. Let stand until sugar dissolves. Put in jars and refrigerate at least 3 days, the longer the better. You can use more or less sugar. I use 1 3/4 cups. The more sugar, the crispier.

I have used the dill juice for hard-boiled eggs, dilled eggs...