Common as snack fare or used to accompany sandwiches or meals, pickles come in a variety of flavors, shapes, and sizes. Some people choose to buy store-bought pickles, while others undertake the task of canning their own pickles. For those who prefer a semi-homemade version of sweet pickles, a jar of sour pickles provides the perfect starting point.
Drain 1 quart of whole dill pickles, and pour them into a colander. Wash the jar thoroughly with hot water and set it aside.
Rinse the whole dill pickles with cool water to remove sour pickle juice. Slice the pickles into chunks or any size you desire, and place them back into the clean jar.
Mix 2 1/2 cups of white sugar, 2/3 cup vinegar, 1/3 cup water, 1 teaspoon celery seed, and 1 tablespoon poppy seed together in a medium pot. Bring the ingredients to a boil for approximately 2 minutes before removing from heat.
Allow the mixture to cool, then pour it over the sliced pickles in the jar. Seal the jar tightly and place it in the refrigerator. Wait approximately one week before enjoying your crisp, sweet pickles.
Do not pour the mixture into the glass jar until it has cooled. Pouring extremely hot liquid into a glass jar could cause it to break.