1 qt. dill pickle (not Kosher)
1 c. sugar
1 tbsp. pickling spices

Drain pickles (generic brand is ok) and discard the juice. Spoon spices into empty jar. Cut pickles into quarters lengthwise. Layer pickle pieces and sugar into jar. Replace lid and shake jar to coat pickles. Place in refrigerator for 10 to 14 days, shaking daily to help keep them moist and crisp.