Ingredients

1 quart whole dill pickles
2 3/4 cups sugar
1/2 cup tarragon vinegar
2 tablespoons pickling spice

Directions

Drain the pickles, cut them into 1/2 inch slices, and place them in a deep glass bowl or ceramic dish.  Combine the pickles with the sugar and vinegar.  Place the pickling spices in a small square of cheesecloth, and tie it closed with a string.  Add the spices to the bowl.  Let the pickle mixture stand at room temperature until sugar is dissolved, approximately 4 hours.  Pour the pickle mixture into a 1 quart jar, cover, and refrigerate.  Remove spice bag after one week and they will be ready to eat.

Yield:  1 quart
Preparation time:  20 minutes
Ease of preparation:  easy

Recipe courtesy Paula Deen