1 qt. sliced dill pickles, any brand
2 3/4 c. sugar
1/2 c. tarragon vinegar
2 tbsp. pickling spices (tie up in a cloth bag)

Drain juice from dill pickles really good. Mix sugar and vinegar with pickle slices in large bowl. Add ball of spice. Let stand at room temperature until sugar melts, stirring occasionally, about 4 hours. Put back in jar with juice and ball of spice. Place in refrigerator for 4 days to make pickles crisp, then eat! Makes 1 quart.