1    Jar (32-oz) sour pickles
1 1/2 c  Brown sugar; white may be
-used
2 ts Mustard seed
2 ts Celery seed

Drain pickles. Cut pickles crosswise. Combine sugar and spices in a bowl.
Put 1/4 of pickle slices back into the jar. Add 1/4 of sugar mixture.
Repeat three more times. Put original cover on jar tightly. Store in
refrigerator at least 3 days before using to make sure all the sugar is
dissolved. Turn jar several times during this period. These are easy to
prepare and so delicious.