1/3 c. wine vinegar
2 c. sugar
1 jar (quart-size) whole dill pickles

Bring vinegar and sugar to a boil, stirring constantly, until sugar melts. Drain dill pickles; cut into chunks. Put pickles back into jar. Pour vinegar and sugar mixture over pickles. Refrigerate 24 hours before using. NOTE: Vinegar and sugar mixture should cover all pickles in jar.