Ingredients

　　1 quart whole dill pickles

　　2 3/4 cups sugar

　　1/2 cup tarragon vinegar

　　2 tablespoons pickling spice

　　Drain the pickles, cut into 1/2-inch slices, and place them in a deep glass or ceramic bowl. Add the sugar and vinegar. Place the pickling spices in a small square of cheesecloth, tie it closed, and add to the bowl. Let stand at room temperature until the sugar is dissolved, about 4 hours. Pour the pickles into a 1-quart jar, cover, and refrigerate. These pickles taste best after 2 or 3 days. Remove the spice bag after one week.

　　Paula Deen's Kitchen Classics