1 gallon Kosher dill pickles (store bought)
1 1/2 c. yellow vinegar
1 1/2 c. water
5 1/2 c. sugar
18 cloves garlic

Drain pickles and cut in slices or chunks. Layer pickles and garlic in jars. Boil other ingredients 15 minutes and pour over pickles. Let set 2-3 days. Keep refrigerated.