1 gal. of whole kosher dill pickles (Mt. Olive)
5 lbs. sugar
3 or 4 med. size onions, sliced thin
8 or 10 sm. buds of garlic, sliced thin
2 pt. bottles Tarragon wine vinegar

Dissolve the sugar on the vinegar. Warm the vinegar (not boil) and sugar will dissolve better. Use hand or wooden spoon, place the pickle in sink and rinse. Slice the pickle in 3/4 inch slices - or 1/2 inch. Return to jar, alternating with onion and garlic slices. Pour vinegar over above and store in refrigerator, stir the pickles twice each day for 4 or 5 days.