2 1/2 qts. pickles
2 c. vinegar
2 c. sugar
1 tsp. salt
1 tsp. turmeric
1 tsp. mustard seeds
1 tbsp. celery seeds
2 tbsp. prepared French mustard

Bring syrup to a boil. Heat pickles until they start to change colors, no longer. Remove from fire; put in jars. Fill jars with the vinegar syrup and seal.