When we first moved to Mississippi Jo brought me a jar of these pickles. They are the best candied dill pickles I have ever eaten. I begged for the recipe and she finally gave in and shared it with me, so I'm sharing. So easy and so very crisp.
1Buy a gallon of dill pickles. Kosher or sour will also work.
2Pour off liquid and discard.
3In a large bowl place the drained pickles, cover with the sugar and sprinkle the vinegar over the sugar. Cover and let set at room temperature over night. Gently stir the pickles several times to mix the sugar and pickles. The sugar will liquefy over night.
4Next day the pickles can be put back into the gallon jar or into quart jars. Let stand about 2 weeks for best flavor. Will keep in refrigerator indefinitely.