2 c. sugar
1/2 c. tarragon vinegar
2 tbsp. whole allspice (tied in a bag)
2 qts. dill pickles, drained and cut into chunks (can use any cheap brand)

Mix sugar and vinegar together. Add spices. Put into container with tight cover. Add cut up dill pickles. Cover. Store in refrigerator. Stir or tip up and down several times a day until sugar is completely dissolved. Ready in 2 days. Very crunchy!