Easy side dish or snack.
1 quart jar whole Kosher dill pickles
2 cups sugar
1/4 cup tarragon vinegar
Drain juice from pickles. Discard juice, unless you have another use for it.
Using a glass mixing bowl, mix sugar and Tarragon vinegar well. Will be thick. Slice pickles about a quarter inch thick. Put into sugar/vinegar mixture. Stir well. It gets juicier as it sits.
Leave on cabinet overnight or at least 10 to 12 hours.
Stir occasionally. Place in jar (can use the one you took them out of originally).