2 qts. dill pickles
2 c. sugar
1 c. water
1 c. vinegar
1 tsp. pickling spices

Drain and cut lengthwise, 2 quarts dill pickles and soak in water overnight. In the morning, make brine by adding all other ingredients. Bring to a boil. Pour over pickles. Keep refrigerated about 2 weeks before serving.