Candied Dills

• 1 quart whole dill pickles
• 2 3/4 cups sugar
• 1/2 cup tarragon vinegar
• 2 tablespoons pickling spice

1. Drain the pickles, cut into 1/2-inch slices, and place them in a deep glass or ceramic bowl.
2. Add the sugar and vinegar.
3. Place the pickling spices in a small square of cheesecloth, tie it closed, and add to the bowl.
4. Let stand at room temperature until the sugar is dissolved, about 4 hours.
5. Pour the pickles into a 1-quart jar, cover, and refrigerate.
6. These pickles taste best after 2 or 3 days.
7. Remove the spice bag after one week.

dill pickles, sugar, tarragon vinegar, pickling spice

Taken from www.epicurious.com/recipes/food/views/candied-dills-385085 (may not work)