Candied Dill Pickles - cooking recipe

Ingredients

1 quart whole dill pickle (any brand off the shelf)
1/2 cup cider vinegar
2 cups sugar
2 tablespoons mixed pickling spices

Preparation

Drain pickles discarding liquid.
Cut the pickles into 1/4-inch slices (I actually like them cut a little thicker than this... between 1/4-inch and 1/2-inch).
Place cut pickles back into the jar.
Tie the pickling spices into a piece of muslin and place into the jar.
Heat vinegar and sugar just until sugar dissolves.
Pour over pickles.
Refrigerate pickles for four days, shaking the jar each day.
At the end of one week, remove the bag of spices.
Pickles are ready to use after four days and keep indefinitely in the refrigerator.