This is my mother's recipe. I used to love them as a kid and always keep them in the refrigerator. Great to snack on, in a relish tray or with a good sandwich. I experimented by making them with Splenda instead of sugar. They are just as good and now, I make them with Splenda exclusively.

Sweet Dill Pickles

2 quarts whole Kosher dill pickles
1 1/2 cups water
2 cups sugar (2 cups Splenda works just as well - for guilt free pickles)
1 T dry mustard
2 cloves garlic minced
3/4 cup white vinegar
1 medium onion sliced
1 1/2 t horseradish

Drain and discard the pickle juice. Slice the pickles into quarters (or halve them if using baby dills) and return to the two jars. Heat the other ingredients until the liquid just begins to boil. Pour over pickles and refrigerate at least four days. Recipe is easily doubled. They last for months. I've had them in the fridge for up to 8 months and never had an issue.