1 (32 ounce) jarwhole kosher dill pickles, drained
1 14 cups sugar
3 tablespoons cider vinegar
1 tablespoon dried onion flakes
1 tablespoon celery seed
Cut pickles into 1/2 inch slices and return to the jar. Add the remaining ingredients. Cover and shake until coated. Refrigerate for at least 1 week, shaking occasionally. Serve with a slotted spoon.