24oz. jars kosher dill spears
in each jar of remaining indgredients
tsp. celery seed
tsp. mustard seed
Drain liquid from pickles. Soak pickles in water overnight. Pour off water . Add sugar, vinegar and spices. Shake until sugar is dissolved. Chill (can be eaten same day). NOTE: can use 2 tablespoon whole mixed pickling spice in place of celery and mustard seed and whole cloves.