1 quart dill pickles
1 1/2 cups white vinegar
2 garlic cloves, minced
4 cups granulated sugar
1/2 tablespoon celery seed

Cut pickles into 1/2-inch pieces. Pour off liquid and cover pickles in jar with cold water. Refrigerate 1 hour. Combine sugar and vinegar and stir until sugar is dissolved. Set aside. Pour water off pickles (you may need larger jar). Add celery seed and garlic to pickles. Pour vinegar-sugar mixture over pickles. Refrigerate on side. Turn jar occasionally. Pickles are ready to eat in 24 hours.