KerryK

I do mine in a similar way, but I use more sugar than ShabbyTabby does and do it a little differently. Using a jar of whole pickles, I pour off the dill pickle juice and remove the pickles. I cut each pickle into slices about 1/4" thick and put all the cut pickles back into the jar with no juice. Then I start adding sugar - don't really know how much, never measured. Then I just add sugar for 3-4 days, and keep turning the jar upside down and back so the sugar stays dissolved. Then they go to the fridge and in a couple of days we have wonderfully crisp sweet pickles. We love them and hubby wants them with almost every meal! So much better than just plain sweet pickles! (I have used the dill pickles that are already sliced, but the thicker cut is much much better.)