As the name says, these pickles don't need to be cooked. Store in refrigerator up to 2 weeks.
1 (46-oz.) jar dill pickles, drained
2 cups sugar
1 tablespoon white wine vinegar
How to Make It
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.