2 quarts dill pickles (drained, rinsed and sliced)
2 cups sugar
2 cups water
1 c. vinegar
1 tbsp. mixed pickling spices in a cheesecloth bag
1 tsp. green food coloring

Place pickles in a sterilized jar. Combine ingredients and bring to a boil. Pour solution over pickles. When cool, refrigerate.

Makes about 2 quarts.