Here’s a quick recipe for twice-made pickles that I found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Twice-Made Pickles

Drain one quart dill pickles, cut in long strips. Put back in jar. Add one and one-fourth cups sugar, one medium onion, chopped; one tablespoon celery seed, two tablespoons vinegar and one tablespoon horseradish. Place in refrigerator, shaking often to dissolve sugar.