1 gallon jar dill pickles (plain not Kosher)
1 (5 lbs.) sack sugar
2or 3 garlic buds

Slice pickles in approximately 1/4 inch slices. Alternate layers of pickles, sugar and garlic in air tight container (I use tupperware). Place in refrigerator for three days without opening container. At the end of three days, the pickles are crispy and delicious.