1 qt. dill pickles, sliced 1/4 inch, discard juice
3 c. sugar
2/3 c. cider vinegar
2 tbsp. mixed pickling spices

Combine sugar, vinegar and spices in saucepan. Bring to boil. Boil 1 minute. Strain out pickling spices and blend all in large container (let syrup cool very slightly). Pack pickles and juice back in same quart jar. Seal and refrigerate.