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

Drain pickles; combine pickle slices, vinegar and sugar. Tie spices in cheese cloth square; add, let mixture stand at room temperature for at least 3 hours, stirring occasionally (sugar will dissolve). Return half the pickles to jar; add spice bag; then rest of pickles. Fill jar with syrup. Put lid on jar and refrigerate for 4 days before serving. This makes 1 quart of crisp candied dill slices. I call them, "Nobody can eat just one pickles."