Homemade Sweet Dill Yum-Yum Pickles - cooking recipe

Ingredients

2 (32 ounce) jars large-size garlic dill pickles (drained and washed under cold water)
4 cups white sugar, divided (measured exactly)
1/2 cup white vinegar
1/2 cup water
1 tablespoon pickling spices

Preparation

Slice the washed pickles into about 1/4 to 1/3-inch slices, then place in a medium bowl.
Pour 2 cups sugar over the slices and toss/stir to coat with the pickle slices.
Allow to sit out at room temperature for 24 hours tossing several times with a spoon during the 24 hours (I just leave a spoon in the bowl, juice will gather in the bowl, do not drain!).
After the 24 hours (do not drain the juice in the bowl) in a medium saucepan combine 2 cups sugar, vinegar, water, pickling spice; bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).
Make certain that the bowl is Pyrex or heat-proof or it might crack when you pour the boiling water into it -- pour the water mixture over the sugared pickles and the sugar juice that has gathered in the bowl; mix very well with a spoon.
Allow the mixture to stand at room temperature for about 8 hours or overnight.
Drain pickles (you don't have to completely drain).
Transfer pickles to clean glass jars and store covered or uncovered in refrigerator.
Serve cold.