1 (32 oz.) jar Polish pickles or Kosher dill
2 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
2 tbsp. vinegar

Drain juice from pickles. Mix with sugar, mustard seed, celery seed and vinegar. Put in refrigerator overnight. Slice pickles into quarter-inch slices and soak in water overnight in refrigerator.

Drain off water in the morning and put pickles in the juice. Age 2 or 3 days in refrigerator and pickles will be crisp with a good flavor.