1 gallon sour pickles
3 to 4 tbsp. pickling spice
2 tbsp. mustard seed
6 to 8 cloves garlic
Peppercorns (to taste)
5 lb. bag sugar
1 (10 oz.) bottle tarragon vinegar (see recipe)
4 tbsp. hot pepper vinegar (see recipe)

Cut pickles in slices. Drain and put in large bowl or pot. Mix pickling spice, mustard seed, garlic and peppercorns with pickles. Put pickles back in gallon jar, alternating with layers of sugar. (Reserve 1 1/2 cups of sugar.) Put overflow of pickles into quart jar with 1 1/2 cups reserved. Pour 1 cup tarragon vinegar over pickles in gallon jar and 1/4 cup tarragon vinegar over quart jar pickles. Add 3 tablespoons of hot pepper vinegar to gallon jar and 2 to 3 teaspoons to quart jar. Tighten lids. Turn jars upside down. Turn jars every time the sugar at the top is dissolved. When liquid is clear, pickles are ready.