Homemade Sweet Dill Yum-Yum Pickles

These are made with store-bought dill pickles in the jar and are 100% better than the ones you purchase at the store and they stay crunchy! I use Claussen garlic dills or Vlassic dills but you may use your own favorite brand or use your own homemade dill pickles, I like either brands for the extra crunch, use regular or large size size dills not the small baby dills----plan ahead this needs a few days before the pickles are ready ;-)

• Ready In: 48 hrs
• Yields: 2 (32-ounce) jars pickles

Ingredients

• 2 (32 ounce) jars  large-size garlic dill pickles (drained and washed under cold water)
• 4  cups white sugar, divided (measured exactly)
• 1⁄2 cup white vinegar
• 1⁄2 cup water
• 1  tablespoon  pickling spices

Directions

1. Slice the washed pickles into about 1/4 to 1/3-inch slices, then place in a medium bowl.
2. Pour 2 cups sugar over the slices and toss/stir to coat with the pickle slices.
3. Allow to sit out at room temperature for 24 hours tossing several times with a spoon during the 24 hours (I just leave a spoon in the bowl, juice will gather in the bowl, do not drain!).
4. After the 24 hours (do not drain the juice in the bowl) in a medium saucepan combine 2 cups sugar, vinegar, water, pickling spice; bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).
5. Make certain that the bowl is Pyrex or heat-proof or it might crack when you pour the boiling water into it -- pour the water mixture over the sugared pickles and the sugar juice that has gathered in the bowl; mix very well with a spoon.
6. Allow the mixture to stand at room temperature for about 8 hours or overnight.
7. Drain pickles (you don't have to completely drain).
8. Transfer pickles to clean glass jars and store covered or uncovered in refrigerator.
9. Serve cold.