2 (32 oz.) jars whole sour or dill pickles, drained and washed, sliced
3 1/2 c. sugar
1 1/2 c. vinegar
1 tbsp. celery seed

Bring sugar, vinegar and celery seed to boil. Pour over sliced pickles. Pour back into jars and reseal. Turn upside down. These keep fine on the pantry shelf until used.