Candied Dill Pickles

These taste like "homemade" but with a fraction of the effort. I like to keep a jar of them in the refrigerator to add to tuna salad and sandwiches.

• Ready In: 20 mins
• Yields: 1 quart

Ingredients

• 1  quart  whole dill pickle (any brand off the shelf)
• 1⁄2 cup cider vinegar
• 2  cups sugar
• 2  tablespoons  mixed  pickling spices

Directions

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