1 qt. jar dill pickles
1 1/4 c. sugar
2 tbsp. dried onion flakes
1 tsp. celery seed
3 tbsp. vinegar

Drain pickles; discard liquid. Quarter pickles lengthwise. Repack in jar. Add the other ingredients. Cover. Shake jar to distribute sugar, etc. Let stand at room temperature for one day, shaking frequently to dissolve sugar. Refrigerate for 2 or 3 days for crisp pickle strips. Jar will be about 2/3 full of liquid.