- 2 3/4 cups white sugar
- 1/3 cup apple cider vinegar
- 1 (32 ounce) jar dill pickle slices, drained
- Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.