Sweet Dills

(recipe compliments of my friend, Sandy)

1 quart kosher dill whole pickles, drained and sliced
1 1/2 cups sugar
2/3 cup water
1/4 teaspoon celery seed
1/2 teaspoon mustard seed

Bring the sugar, water, celery & mustard seeds to boil and boil
for 2 minutes. Place sliced pickles back in original jar. Pour hot
syrup mixture over top while still hot. Cool - Refrigerate. Let
stand for 2 to 3 days.