Ingredients
1 quart kosher dill pickles
2 cups sugar
1 tablespoon vinegar
1 teaspoon celery salt
1 teaspoon mustard seed
1 small onion, sliced
Preparation
Drain jar of pickles. Slice and put into a bowl. Add sugar, vinegar, celery salt, mustard seed, and sliced onions. Stir well and pack into a jar and seal. Let stand one week in the refrigerator, turning the jar upside down every other day. After one week, the pickles are ready to use.
