Homemade Sweet Dill Yum-Yum Pickles

• 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

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.

garlic, white sugar, white vinegar, water, pickling spices

Taken from www.food.com/recipe/homemade-sweet-dill-yum-yum-pickles-240960 (may not work)