1 (48 oz.) jar banquet dill pickles
1/4 c. water
3 c. sugar
3/4 c. apple cider vinegar
1 tbsp. pickling spice (tied in double cheesecloth bag)

Drain, wash; cut pickles into approximately 1 inch cubes or slices and return to jar. Bring to boil water, vinegar, sugar and spices. Immediately pour hot liquid mixture over pickles and seal. Ready to eat after about a week. The pickles taste best when served ice cold.