(by Shirley McNevich)
2 - 32oz. jars whole dill pickles
2 cups white sugar
Juice: 2 cups white sugar; 1/2 cup white vinegar; 1/2 cup water; 1 TBSP pickling spice
Drain both jars of pickles, then slice the pickles into coin shaped pieces. Place the pickle pieces in a large bowl. Sprinkle 2 cups of sugar all over the pickle pieces, then stir to mix. Cover the bowl and let them sit on the counter overnight. The next day in a saucepan over medium heat add white vinegar, water, pickling spice and 2 cups white sugar--stir/cook until boiling. Once boiling remove from heat and pour the boiling mixture over the pickles. Cover and let the pickles sit on the counter overnight. The next day, uncover the bowl, stir, and place pickles/juice in glass jars and store them in the refrigerator.