1 qt. jar dill pickle chips
2 c. sugar
1 c. cider vinegar

Drain the pickles. Combine sugar and vinegar in a large pan. Bring to a boil. Add the pickles. Remove from heat. Cover the pan and let it stand for 24 hours. Remove the pickles and bring liquid back to a boil. Again add pickles, cover, and let stand another 24 hours. Pour pickles and brine in original jar. Refrigerate and now pickles are ready to eat.