Candied Dill Pickles

2 ¾ cups white sugar

⅓ 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.