1 qt. cheap dill pickles

Drain (save 1 cup juice). Cut into chunks and return them to jar.

Mix:

2 tbsp. vinegar
2 c. sugar
1 c. pickle juice

Mix very well before pouring over the pickles. Put the cover on and once in a while shake up or tip upside down. Refrigerate. Can be eaten in 24 hours. This is like a homemade pickle.