1 qt. whole sour or dill pickles, drained
3 c. sugar
1/4 c. coarsely chopped pickled sweet cherry peppers
2 tsp. instant minced onion
1 tsp. celery seed
1 tsp. mustard seed
1/2 tsp. crushed dried hot peppers

Remove tips from pickles. Cut pickles into medium sticks; drain. Mix pickles and remaining ingredients in glass bowl. Cover; refrigerate 12 hours. stir until all sugar is dissolved. Pack pickles in jars. Add syrup to cover pickles. Cover and refrigerate at least 24 hours but not longer than 2 weeks. 1 quart pickle sticks.