Candied Dills - cooking recipe

Ingredients

1 qt. dill pickles
1/2 c. tarragon vinegar
2 c. sugar
2 Tbsp. mixed pickling spices

Preparation

Drain pickles, cut into 1/4-inch slices.
Combine slices with vinegar, sugar and spices (tied in small piece of cheesecloth). Let stand at room temperature, stirring occasionally until sugar dissolves, about 4 hours.
Put half of pickles in jar, then spice bag and rest of pickles.
Refrigerate for 4 days before serving. Remove spice bag in 1 week, if desired.