1/2 gallon Kosher dills, pour off liquid, wash pickles, slice
1/4 c. vinegar
3/4 c. water
1 1/2 tsp. celery seed
1 sm. onion, cut fine
3 c. sugar

Stir celery seed into sugar, then mix with vinegar water mixture and onion. Layer in original jar 1/3 pickles, 1/3 juice, and 1/3 onion. Repeat. Wipe off top of jar carefully, put lid on tightly. Turn upside down in refrigerator for 12 hours, then right side up for 12 hours. Wise to put folded paper towels on refrigerator shelf under jars. Undissolved sugar may be scraped off into jar. These are good keepers!