Is it possible (and if so, how) to convert a store bought "pickles in vinegar" to "pickles in sweetened vinegar"?
As far as I'm aware, the difference between 'regular' pickles &amp; 'Jewish' pickles is sugar &amp; dill. [I honestly don't know what makes them Jewish, but my partner grew up in the Jewish community &amp; that's what she calls them, so that's about as much research as I've done ;-)

So - you'd think that adding sugar &amp; dill &amp; leaving them for a while after that would be just fine… except that once opened, those pickles only have a 5-day fridge life. A 'regular' pickle has about 6 weeks, by comparison.

I think your best shot, in that case, would be to over-sugar a bit &amp; see what they're like by tomorrow or the day after. Mainly the sugar will be on the outside. Some fresh dill might just infuse the liquid a bit overnight, but you don't really have the time to experiment much after that before they're no longer safe.