1 quart store bought dill pickles ( I prefer slices)
1 1/2 cups sugar
1 tsp celery seed
2 tsp white vinegar
1 Tbsp Horseradish
1/2 diced sweet onion

Drain pickles well, add all other ingredients. Put lid back on tight and shake, the pickles will make their own brine.

I store upside down in the fridge for a couple of days.. they are crisp and yummy!

Submitted by: Heather Stanley