2 c. sugar
1/4 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed
1 qt. sliced dill pickles, drained

Mix sugar, vinegar, mustard seed and celery seed. Add mixture to drained dill pickles. Let set at room temperature for 3-4 hours. Put pickles back into jar and refrigerate. Pickles are ready to eat in 2-3 days.