1 (46 oz.) jar Kosher dill pickles
3 c. granulated sugar
1 tsp. mixed pickling spices
1/2 c. cider vinegar

Pour off liquid from pickles. Slice thickly. Save the jar but put pickles in a large bowl for stirring. Add sugar and spices. Pour on vinegar. Stir to coat pickles. Let stand one hour or longer, stirring occasionally. When sugar is completely dissolved return to jar and store in refrigerator. (I start using mine the next day.)