Candied Dill Pickles

Directions

1. 1
   Drain pickles discarding liquid.
2. 2
   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).
3. 3
   Place cut pickles back into the jar.
4. 4
   Tie the pickling spices into a piece of muslin and place into the jar.
5. 5
   Heat vinegar and sugar just until sugar dissolves.
6. 6
   Pour over pickles.
7. 7
   Refrigerate pickles for four days, shaking the jar each day.
8. 8
   At the end of one week, remove the bag of spices.
9. 9
   Pickles are ready to use after four days and keep indefinitely in the refrigerator.