1 qt. jar sliced dill pickles (not kosher)
1 c. tarragon vinegar
2 c. sugar
1 tbsp. pickling spice
1 clove garlic, minced

Drain juice from pickles and discard. Put pickles in a bowl. Heat together remaining ingredients until sugar dissolves. Pour over pickles and stir with wooden spoon. Leave at room temperature until cool. Pack in jar and refrigerate for several days. Delicious!