1 qt. jar dill pickles, drained and cut in strips

Add:

1/4 c. sugar
3 tbsp. vinegar
1 med. onion, chopped fine
1 tsp. celery seed
1 tbsp. horseradish, prepared

Put back in quart jar and refrigerate (may find larger jar helps).

NOTE: Mixture may be used over and over by adding 3/4 cup sugar, 1 1/2 tablespoons vinegar and 1/2 teaspoon horseradish and celery seed and small amount of chopped onion.