1 qt Pickles; Sour Or Dill; Drain

      3 c  Sugar

    1/4 c  Pickled Sweet Cherry Peppers

      2 ts Onion; Instant, Minced

      1 ts Celery Seed

      1 ts Mustard Seed

    1/2 ts Dried Hot Peppers; Crushed

  NOTE:  The pickled sweet cherry peppers should be coarsely chopped.
  Remove the tips from the pickles.  Cut the pickles into medium sticks,
  drain.  Mix the pickles and the remaining ingredients in a glass bowl
  and cover.  Refrigerate for at least 12 hours.  Stir the pickle
  mixture until all the sugar is dissolved.  Pack the pickles in small
  jars and add the syrup to cover them.  Cover and refrigerate for at
  least 24 hours before using but no longer than 2 weeks.
  Makes 1 quart of candied pickle sticks.