Catherine Harvey'S Sweet Pickles - cooking recipe

Ingredients

1 qt. dill pickles
2 c. sugar
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 c. vinegar

Preparation

Dump pickles in drainer; rinse and drain.
Slice half of the pickles into 1/2-inch slices.
Put back in jar.
Add 1 cup sugar. Slice remaining pickles into 1/2-inch pieces and add remaining 1 cup sugar, mustard seed, celery seed and vinegar.
Screw lid on tightly; set aside for 1/2 hour.
Turn jar upside-down 4 to 5 times or enough to more thoroughly dissolve sugar.
Put in refrigerator.
Wait 3 days before eating.
They're even better after a couple weeks.
Juice leftover after pickles are eaten is good as a salad dressing.