1 quart and 1 pint Valasic Kosher dills. Drain and cut in 1/4 inch slices; put back into jars. Mix 3 cups sugar, 2/3 cups vinegar, and 1 tablespoon mixed pickling spices; bring to boil; remove from heat and stir until sugar is dissolved. Strain and pour juice over pickles. Seal jars. Let stand in refrigerator 2 to 3 weeks.