Sweet Dill Pickles
I like sweet dill pickles, and this is how I make them.
Buy a 32 fl oz jar of whole dill pickles. Drain and rinse the jar and the pickles well. Slice them in small chunks or wedges and put back into the jar.
Now make the syrup...in a saucepan combine:
3/4 cup white vinegar
1 3/8 cups sugar (3/8 cup is 6 TBs)
1/2 tsp salt
3 tsp pickling spices (I found some made by McCormicks in the spice section this last time)
Boil 2 minutes. Let cool a little.
Pour the syrup thru a strainer into the jar of pickles. Let cool completely and then cover with the lid and put in the refrigerator. It is better to let them chill a few days before eating so they can crisp up and absorb the sugar/vinegar.