1 qt. Kosher dills
1/2 c. vinegar
3 c. sugar
2 tsp. pickling spice

Drain pickles, slice in 1/2 inch slices. While draining, put spices and vinegar in 1/2 gallon jar. Add drained sliced pickles. Pour sugar on top. Do not stir. Let stand 8 days. When all are eaten, add another quart of drained sliced Koshers. Add another cup of sugar. Let stand 10 days.