1 qt. Kosher dills (drain and slice to 1/2 inch thick)
1/2 c. white vinegar
1 1/2 tbsp. pickling spice
3 c. sugar

Put vinegar and spices into a clean 1/2 gallon jar. Add drained pickles. Pour sugar on top; DO NOT STIR! Close the jar and let stand 8 days. After fresh pickles have been eaten, add another quart kosher dills and 1 cup sugar; let stand 10 days.