Recipe(tried): Sweet Dill Pickles

I make a sweet dill pickle but I start with a jar of dill slices (any brand).
I drain the liquid and layer with sugar, with a sprinkling of mustard seed, dill seed, and celery seed, probably no more than a 1/2 tsp. per quart. Return the lid to the jar and refridgerate. They make their own juice, add sugar as it dissolves until the pickles are covered with liquid. Hope this helps,