1 qt. dill pickles (store bought, not kosher)
1/2 c. tarragon vinegar
3 c. sugar
2 tsp. pickling spices

Drain pickles, cut in 1/4 inch slices. Combine vinegar and sugar; tie spices in cheesecloth and add. Let mixture stand at room temperature overnight, then put in refrigerator to make crisp. If you want to use a gallon of pickles, it takes 5 pounds of sugar.