1 qt. dill pickles
1/2 c. vinegar
2 3/4 c. sugar
2 tbsp. mixed pickling spices

Drain pickles and cut into 1/4 inch slices. Combine pickle slices, vinegar and sugar. Tie spices in a small piece of cheese cloth; add. Let stand at room temperature for 4 hours stirring occasionally or until sugar dissolves. Return half the pickles to jar. Add spice bag. Add remaining pickles, fill jar with syrup. Cover and refrigerate for at least 4 days before serving. Remove spice bag in one week if desired.