1 qt. dill pickles (not Kosher), drain off liquid
1 1/4 c. sugar
1/2 tsp. mustard seed
1/2 tsp. celery seed

Cut pickles about 1/2 inch thick. Add sugar. Stir until pickles absorb sugar. Add mustard and celery seeds, stir. Put pickles back in jar. Shake well. Turn jar upside down for 24 hours. Let stand 2 days.