Quick Sweet Dill Pickles - cooking recipe

Ingredients

1 large (46 oz.) jar Warsaw Polish dill pickles
2 1/2 c. white sugar
3/4 c. brown sugar
3/4 c. vinegar
1/3 c. water

Preparation

Slice enough thin, unpeeled cucumbers to make 4 quarts.
Allow to stand overnight, sprinkling with 6 tablespoons of salt and adding water to make brine.
Drain well.
Cover with weak vinegar,* adding 1 cup of sugar and 1 teaspoon of celery seed to each quart of pickles.
Bring to a boil and seal.
Makes approximately 4 quarts.