1 qt. dill pickles, sliced

SYRUP:

2 c. sugar
1 c. vinegar
1/4 tsp. dry mustard
1/2 tsp. celery seed

Drain pickles, then soak in ice water for 30 minutes. Boil syrup ingredients for 10 minutes. Drain sliced pickles, pour syrup over pickles while syrup is hot. Refrigerate for 24 hours. Drain syrup off pickles, boil syrup 5 minutes. Pour syrup hot over pickles. Cool and eat.