1 (32 oz.) jar dill pickles
1/4 c. vinegar
1 1/2 c. granulated sugar
2 tsp. mustard seed
Green cake coloring

Drain 1 quart dill pickles (do not rinse). Quarter the pickles. Combine 3/8 cup of water, 1/4 cup vinegar and sugar; add mustard seed. Bring to a boil; simmer for 15 minutes. Add green cake coloring to your taste. Pour over pickles.

To make second time, drain through strainer, reheat, then pour over quart of pickles.