BRINE:

1 3/4 c. white sugar
1 c. vinegar
1/2 tsp. celery seeds
1/2 tsp. mustard seeds

Take a jar of dill pickles and drain off juice and discard. (Pickles may be purchased at store.) Rinse pickles in cold water and cut in chunks and put back in the jar. Boil brine and pour over pickles. Let stand in the refrigerator for 3 or 4 days before using.

Makes 1 quart.