Drain a one-gallon jar of crinkle-cut sliced dill pickles. Rinse under cold water and drain again. Set aside until later. In a large microwave bowl, stir two cups of vinegar into two pounds of sugar. Microwave mixture for four minutes. Carefully stir and microwave four more minutes until sugar dissolves. Stir again until sugar is completely dissolved. Pour over mixture. This can be done in the same jar pickles came in. Cover and chill in refrigerator overnight. Keep refrigerated.
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