1 qt. inexpensive dill pickles
1/4 c. vinegar
2 c. sugar
1/4 c. pickle juice

Drain pickles, reserving 1/4 cup juice. Slice pickles or cut into chunks. Combine vinegar, sugar and reserved pickle juice. Bring to boil to dissolve sugar. pour over cut up pickles which have been replaced in their container and refrigerate. Ready to eat after 7 to 10 days.