I have made these pickles for about 5 years and everyone always wants the recipe:

1 (32 oz) jar of hambuger dill slices
1 cup vinegar
2 cups white sugar

Remove pickles from jar to colendar. Discarding juice. Let pickles drain and combine sugar and vinegar in medium saucepan. Bring to boil and turn heat to medium. Let this cook for 5 minutes. Wash pickle jar and lay pickles on paper towels to "dry off" a little. Put pickles back in jar and pour liquid over them. Put cap back on jar immediately and tighten. Turn jar upside down for 10 minutes (Cover with towel).
Turn jar upright and recover with towel. (These must be stored in the refrigerator.)

These pickles are the best. You must leave them sit for 5 days before they are good. Try these pickles on a ham sandwich.