1 (46 oz.) jar Kosher dill pickles

SYRUP:

2 c. white sugar
1/2 c. water
1 c. cider vinegar

Drain pickles. Cut in half, quarters or chunks. Soak in ice water for 1 hour in refrigerator, drain. Put drained pickles back in jar. Don't pack too tight. Pour cooled syrup over pickles and refrigerate 24 to 48 hours. These will keep a long time in refrigerator.