2 qts. dill pickles
2 tbsp. pickling spice
1/2 c. tarragon vinegar
2 3/4 c. sugar

Drain pickles and cut into 1/4-inch slices. Place a layer of pickles in large bowl and add pickling spices (in net bag), vinegar and sugar. Stir every day for 3 days and put back into jars and refrigerate.