3 c. vinegar
3 c. sugar
1 branch dill
1 c. water
1 tsp. mixed pickling spices

Soak 50 small pickles overnight in a brine of 1/3 cup salt and 1 quart water. Drain and dry. Boil above ingredients until clear. Add pickles. Let simmer until they lose their grass green color. Put dill and spices in bottom of jar. Fill in pickles and put some dill on top. Fill jar with hot syrup and seal.