1 qt. dill pickles
1/2 c. vinegar
2 3/4 c. white vinegar
2 tbsp. mixed pickling spices

Drain pickles. Cut in 1/4 inch slices. Combine pickles, sugar and vinegar. The spices in cheesecloth. Add. Let mixture stand at room temperature until sugar dissolves (about 4 hours). Return half of pickles to jar, then spice bag, rest of pickles and syrup. Cover. Refrigerate at least 4 days before serving. Remove spice bag in one week.