2 c. sugar
1/2 c. water
1/2 c. mild vinegar
1/2 tsp. mustard seed
1/2 tsp. celery seed
1 (48 oz.) jar dill pickles

Drain juice from pickles and save juices from other recipe. Put drained pickles in a large bowl slicing to desired thinness. Boil other ingredients until liquid is clear. Pour over sliced pickles and let stand for 24 hours. Spoon pickles and juice back into jar. Refrigerate to keep crisp.