1 small jar dill pickles
1 teaspoon mustard seed
1 teaspoon celery seed
1/3 cup vinegar
1 cup sugar
Drain dill pickles and cut into desired pieces. (Discard juice, but save jar). Place pickles in a pan. Mix mustard and celery seed, vinegar and sugar and pour over pickles. Stir occasionally until sugar dissolves.
Put pickles back in jar and pour the liquid over them. (Do not heat). Let stand 3 days; then enjoy!
