Candied Dills

Directions

1. 1
   Drain dills, discarding juice, and cut each into 1/4-inch slices and repack in jar.
2. 2
   Combine sugar, vinegar and spices; bring to boil for 1 minute.
3. 3
   Cool slightly.
4. 4
   Strain out spices. Pour warm syrup over pickles.
5. 5
   Store in refrigerator for 1 week before using.