1 gal. sour pickles (whole), drained
5 lbs. sugar
1 1/2 boxes mixed pickling spice (Sauer's 3 1/4 oz. box)
3 red pepper pods (dried)
3 garlic cloves

Drain off liquid from pickles. Rinse pickles. Cut them up into slices. Cover bottom of jar with sugar, pickles and spices. Add 2 cups or more of drained vinegar to fill jar. Put lid on tight. Turn jar upside down every day for two weeks.