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

Use any dill pickles, regular, Kosher, or home canned. (I always use my "good old Ferguson Dills", as my kids call them.) Drain pickles, cut in 1/2 inch slices. Combine vinegar, sugar and spices (put in cloth bag) with about 1/2 liquid from pickles. Add sliced pickles and let stand at room temperature for 1 week stirring occasionally (room temperature but cool). Return pickles to their jar and fill with syrup. Cover and refrigerate.