Cut pickles into 1/4-inch-thick slices; return to pickle jar.
Gradually add sugar, tapping bottom of jar gently on a flat surface to allow sugar to settle in jar. Add vinegar. Cover with lid, and let stand at room temperature 1 hour, shaking jar occasionally. Chill 8 hours, shaking jar occasionally. Store in refrigerator up to 2 weeks.
Note: For testing purposes only, we used Mt. Olive Kosher Dill Pickles.