1 qt. Heinz Kosher dills (whole)
Water
2 c. sugar
3/4 c. cider vinegar
2 cloves garlic, crushed
1/2 tsp. celery seed

Drain brine from dills and fill with ice water. Chill for 24 hours. Drain. Dry and slice pickles in rounds. Mix 2 cups sugar with cider vinegar and garlic and celery seed. Heat to melt sugar. Pour over sliced pickles in jar and refrigerate 24 hours.