1/2 gallon sliced dill pickles
1 c. + 2 tbsp. vinegar
4 c. sugar

Boil vinegar and sugar together until it comes to a boil, empty pickles into a colander and drain. Return to jar and press down to drain again. Pour vinegar and sugar mixture over pickles, seal, turn upside down and leave overnight. Drain sugar and mixture into pan and add 1 1/2 cups sugar, bring to a boil, pour over pickles in jar. Chill thoroughly and they are ready to eat. Divide recipe in half if desired.