- 1 qt. dill pickles, drained (discard liquid)
- 1 1/4 c. sugar
- 2 Tbsp. diced dried onion
- 1 tsp. celery seed
- 3 Tbsp. vinegar
- Slice pickles into long quarters or use dill slices.
- Replace them into original jar.
- Add other ingredients and cover.
- Let stand room temperature for 24 hours.
- Shake often to dissolve sugar.
- Pickles will be crisp and almost like bread and butter pickles.