Drain, rinse and slice dill pickles; put back in jar.  In saucepan, mix together sugar, vinegar and spice; bring to boil for 2-3 minutes.  Cool for 3-4 minutes and pour (strain to remove all pickling spice) over pickles.  Let set 24-26 hours to flavor.  Great in salads, sandwiches (tuna, ground bologna) and juice is also great in salads.

(Smaller recipe:  46 oz. jar dill pickles; 4 c. sugar, 1 c. brown vinegar, 2 tbsp. pickling spice)

This recipe was given to me by my "second mother" Mrs. Edna Fulton Walling.  One of many that she has shared with me through our 40+ years of friendship.