Ingredients

1 quart whole dill pickles
2 3/4 cups sugar
1/2 cup tarragon vinegar
2 tablespoons pickling spice

Instructions

Drain the pickles, cut them
into 1/2-inch slices, and place them in a deep glass bowl or ceramic dish. Combine the
pickles with the sugar and vinegar. Place the pickling spices in a small square of
cheesecloth, and tie it closed with a string. Add the spices to the bowl. Let the pickle
mixture stand at room temperature until sugar is dissolved, approximately 4 hours. Pour
the pickle mixture into a 1-quart jar, cover, and refrigerate. Remove spice bag after 1
week and they will be ready to eat.