Easiest Bread and Butter Pickles

1 quart whole dill pickles            

2 cups sugar

1 tablespoon vinegar

2 tablespoons pickling spices

1 medium white onion (cut in half)

Drain juice from dill pickles.  Slice pickles 1/4 inch thick.  Place in large non-metalic bowl.  Add sugar, vinegar and pickling spices.  Stir gengly and set aside at room temperature for 3-4 hours until sugar completely dissolves (and makes its own syrup).   Pack pickle slices back into original jar or into 2 pint canning jars.  Pour in enough syrup to cover and top with half white onion.  Seal and refrigerate for 3 -4 days, turning daily to equally distribute flavors.