1 qt. any brand dill pickles
1 1/4 c. sugar
1/2 c. water
1/4 c. wine vinegar
1 tsp. celery salt
1/4 tsp. alum

Drain and rinse pickles several times - return to jar. Mix together all ingredients and pour over pickles. Seal tight and turn upside down for 12-24 hours. Keep refrigerated.