10 lbs. sour (dill) pickles
9 lbs. sugar
2 bulbs garlic, sliced thin
1/2 c. tarragon vinegar

Cut pickles in chunks about 1 inch long. Soak in COLD water 15 minutes. Layer pickles and sugar and garlic in a large roaster pan. Pour vinegar over pickles. Mix well. Let stand uncovered for 10 days. Stir up once a day. Keep pickles in a cool place. After 10 days put in gallon container and store in refrigerator.