Candied Dill Pickles Ione Oertel

1 qt. dill pickles 3 cups sugar

2/3 cup cider vinegar 2 T. mixed pickling spices

Combine sugar, vinegar and spices in a sauce pan. Bring to boil and boil 1 minute. Cool slightly. Drain pickles, discard juice and cut pickles into 1/4 inch slices Repack in jar. Strain out spices and pour warm syrup over pickles. Store in refrigerator 1 week before using.