1 qt. whole dill pickles
1 1/4 c. sugar
1 tsp. celery seed
2 tbsp. dried onion flakes
3 tbsp. vinegar

Drain pickles, discard liquid. Cut pickles into desired pieces. Repack in jar. Add remaining ingredients. Cover. Shake jar frequently to dissolve sugar. Let stand at room temperature for 1 day. Refrigerate for several days before using. Very good.