1 gal. kosher dill pickles
5 lb. sugar (not quite!)
1 pkg. pickling spices
6 buttons garlic
1/2 c. white vinegar
1/2 c. tarragon vinegar

Soak pickles in ice water for a little more than half an hour. Wipe dry and slice into rings. Alternate layers of pickles, sugar, spices and garlic in a large earthenware bowl. Pour vinegar over mixture. Let these stand three days. Stir every morning with a wooden spoon. Refrigerate until you're ready to eat them.