1 qt. cheap, plain dill pickles, drained
2 1/2 c. sugar
1/2 c. vinegar
2 tbsp. pickling spice, tied in a bag

Cut dills in chunks; add all of the above ingredients in bowl. May heat vinegar and sugar with a little of the pickle juice to dissolve. Place in refrigerator, covered and stir occasionally for 24 hours.

Since it takes a lot of sugar, can use 2 quarts of pickles or save juice to pour over another jar later.