1 gal. jar dill pickles
6 c. granulated sugar
1 lg. jar pimentos, slivered fine
1 lg. clove garlic, sliced
9 clean pint jars
Jalapeno peppers, if desired

Pour juice off the gallon of dill pickles into a large saucepan, add sugar and heat until sugar dissolves and liquid is clear. If you like your pickles a little hot add 2 jalapeno peppers to the liquid, while heating, and remove and discard before adding the liquid to the jars.

Place 1 slice of the garlic clove in each jar. Divide the slivered pimentos evenly between the jars. Slice the pickles and divide evenly between the jars.

When the juice is cool, pour it carefully over the pickles. Seal the jars and let the pickles stand at least 10 days before using.