Drain the dill pickles, discarding the liquid.

Slice the pickles into 1/4 to 1/2 inch thick slices.

Place the sliced pickles back into the original jar.

Tie the pickling spices into a muslin bag.

Add the spice bag to the pickle jar.

In a saucepan, heat the cider vinegar and sugar until the sugar is completely dissolved.

Pour the vinegar-sugar mixture over the pickles in the jar.

Refrigerate the pickles for four days, shaking the jar daily.

After four days, remove the bag of spices.

The candied dill pickles are ready to eat and can be stored in the refrigerator indefinitely.