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

Combine sugar, vinegar and spices in a saucepan. Bring to a boil and boil 1 minute. Cool slightly. Drain pickles, discarding the juice in which they were packed. Cut pickles lengthwise into quarters. Repack in quart jar. Pour warm syrup over pickles. Store in refrigerator for 1 week before using.