1 lg. jar whole dill pickles
3/4 c. sugar

Remove pickles from the jar. Slice dill pickles lengthwise very thin and layer in a container larger than the jar. Keep one fourth of the pickle juice in the jar and discard the rest. Add sugar to juice and shake well. Add enough water to fill the jar and shake again. Pour the juice mixture over the pickle slices. Refrigerate at least 2 days before serving.