Candied Dills - cooking recipe

Ingredients

1 gallon dill pickle slices, drained
5 lb. white sugar
2 Tbsp. pickling spice
2 tsp. ground cinnamon

Preparation

Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles.
Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon.
Repeat with remaining pickles, sugar, pickling spice and cinnamon.
Seal the jar and refrigerate.
Turn approximately every six hours for 24 hours to help dissolve the sugar.
Serve when the sugar has dissolved.