1 (46 oz.) Vlasic dill pickles (seasoned 2 or 3)
2 tbsp. pickling spices
3 c. sugar
3/4 c. white vinegar
3/4 c. water

Drain, rinse and slice pickles. Combine spices, sugar, vinegar and water in saucepan. Boil until mixture and sugar is dissolved. Put pickles back in jar and pour hot syrup over them. Seal and cool. Store in refrigerator for 1 week before tasting.