Sweet Dill Pickles

Source: MFK Fisher

1 (32 to 46 ounce) jar whole non-Kosher dill
    pickles, "zesty" type preferred
2 cups granulated sugar
1/2 cup cider vinegar

Drain pickles; if there are spicy solids from zesty-type pickles, pour juice through a strainer and put spices back into jar later. Discard pickle liquid. Slice pickles 1/4 to 1/2 inch thick. Put half of slices in a jar. Sprinkle over 1 cup of sugar; add spicy solids if you have set them aside. Put rest of pickles and sugar into jar. Let stand at room temperature until sugar has dissolved and juices form. Turn the jar over a couple of times (put the jar into a tall bowl in case the jar leaks). Add vinegar and turn jar over and over until mixed in. Refrigerate. Ready in about 12 hours; much better after several days.