1 qt. whole dill pickles 2 1/2 c. sugar 1/2 c. cider vinegar 2 T. pickling spices
Drain and slice pickles about 1/4 in. thick - discard liquid. Add all ingredients to same jar and cap. Refrigerate and do not heat. Mix well by turning upside down often for 24 hours. When serving after 24 hours, drain off spices or spoon out pickles minus spices.
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