Because you make these from jarred dill pickles and not from a fresh cucumber, they're ready to enjoy shortly after making! And I do love pickles, especially sweet ones like these!
1 quart dill pickles
2 cups sugar
1/2 cup apple cider vinegar
1 tablespoon pickling spices
Drain pickles and slice in to thick, bite-sized chunks. Return to the jar.
In a small saucepan, mix together sugar, vinegar and spices. Place over medium-high heat and stir until the mix begins to boil and the sugar disolves. Pour over pickle chunks in the jar. Seal with lid. Let cool and then refrigerate.