Ingredients
1 jar (32 ounces) whole kosher dill pickles, drained1-1/4 cups sugar3 tablespoons cider vinegar1 tablespoon dried minced onion1 tablespoon celery seed
Preparation
Cut pickles into 1/2-in. slices; return to the jar. Add the remaining ingredients. Cover and shake until coated. Refrigerate for at least 1 week, shaking occasionally. Serve with a slotted spoon.
