1 (48 oz.) jar dill pickles
2 c. sugar
4 1/2 tbsp. cider vinegar
3 tbsp. dried onion flakes
1 1/2 tbsp. celery seed

Drain the pickles and discard juice. Cut pickles into desired pieces. Repack in jar. Add other ingredients, cover and shake frequently to dissolve sugar. Let stand at room temperature for 1 day. Refrigerate. After 3-4 days they will be ready for use.