*One of Mary Myrick’s best recipes*

Ingredients:

• 1 qt. jar of whole Kosher dill pickles
• 1-1/4 cup sugar
• 3 Tbs. cider vinegar
• 1 Tbs. dried minced onion
• 1 Tbs. celery seed

Drain pickles well, discard the brine, but, save the jar. Cut the pickles into 1/2″ slices and return them to the jar. Add the remaining ingredients to the jar. Cover the jar with the lid and shake well until pickles are coated with mixture. Refrigerate at least a week, shaking occasionally.

These are very good. The onion and celery seed enhance the sweet flavor. The liquid can also be reused.