1 (46 oz.) jar Polish (whole dill) pickles
2 c. sugar
2 tbsp. vinegar

Pour juice from pickles, rinse and drain. Cut off ends, then slice across pickles and place back in empty jar. Add about 1/4 cup sugar as you are filling the jar. Add 2 tablespoons of vinegar, then put lid on and shake, put in refrigerator. Each day, shake jar to help dissolve sugar. They are ready to eat in about a week.