My grandmother made these sweet kosher dill pickles with tarragon vinegar. She cut pickles lengthwise, laid some on bottom of six-pack cooler, added spices in balls over top of that layer with full layer of sugar. Repeat this until last row of pickles is layered and covered with all sugar. After two days the sugar becomes liquid. Stir once a day for 5 days. On 6th day add one bottle of tarragon vinegar. Let sit two more days. Then pack in Mason jars. To eat, put jar in refrigerator for a day. You will have the best crunchy pickles ever. Great for chopped up in potato salad, using the juice for more flavor. Save the liquid for more dishes.