1 qt. commercial whole dill pickles, do not use kosher or garlic dills
1 1/2 c. pure granulated sugar
1/2 tsp. mustard seed
1/2 tsp. celery seed

Pour pickle juice from jar and save half. Remove pickles from jar and slice into 1/2" to 3/4" to 1" chunks not necessarily uniform thickness. Place sliced pickles back into jar and add the 1 1/2 cups sugar, the 1/2 teaspoon of mustard seed and the 1/2 teaspoon of celery seed. Next add the saved portion of the original pickle juice. Close jar tightly. Refrigerate. Shake twice a day for three to five days, alternately ending with jar right side up or upside down. Enjoy. Must be kept refrigerated.