1/2 gallon dill pickles, sliced and drained
2 c. sugar
1 c. vinegar
1 c. water

Rinse dill juice from pickles and then soak pickles in ice water for at least 2 hours. Drain. Bring the sugar, vinegar and 1 cup of water to a boil in a large pan. Add the pickles and bring to a boil again. Cool. Store in refrigerator. Best if stored for a couple of days before eating.