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

Drain juices--cut in 1/4 slices--combine pickles, sugar, and vinegar. Tie spice in small amount of cheese cloth. Let mixture stand at room temperature. Stir occasionally until sugar dissolves--about 4 hours. Return pickles to jar. Add spice bag. Fill with syrup and refrigerate 5 days.