1 (46 oz.) jar dill pickles, drained
3/4 c. vinegar (scant measure)
3 1/4-3 3/4 c. white sugar
1-2 tbsp. pickling spice

Cut pickles in 1/4 inch slices. Pour sugar, vinegar and 1 tablespoon spice over pickles in large bowl (may put spices in cheese cloth bag). Let stand at room temperature for 4 hours, stirring occasionally until sugar dissolves. Place remainder of spices in bottom of empty jar (may place in cheese cloth bag). Return pickles to jar and pour syrup over. Refrigerate 3-4 days before serving.