Candied Dill Pickles - cooking recipe

Ingredients

1 qt. sliced dill pickles (without garlic)
3 c. extra-fine granulated sugar
2/3 c. tarragon or cider vinegar
2 Tbsp. mixed pickling spices

Preparation

Combine sugar, vinegar and pickling spices in a saucepan. Bring to a boil.
Boil 1 minute.
Drain pickles, discarding juice in which they were packed.
(If not using sliced pickles, cut pickles in 1/4-inch slices.)
Repack pickles in quart jar.
Strain out pickling spices and pour warm syrup over pickles.
Store in refrigerator 1 week before using.