1 qt. dill pickles
3 c. sugar (extra fine, granulated)
2/3 c. cider vinegar
2 tbsp. mixed pickling spices

Combine sugar, vinegar and pickling spices in saucepan; bring to a boil and boil for 1 minute. Cool and slightly drain pickles, discarding the juice they were packed in. Cut pickles into 1/4-inch slices and repack in quart jar; strain out pickling spices and pour warm syrup over pickles. Store in refrigerator for 1 week before using.

Yield: 1 quart.

In honor of my Mother, Geri Brice.