1 gallon jar sour pickles
4 or 5 lbs. sugar
1 garlic bulb, cut in sm. pieces
2/3 box pickling spice

Either home canned or bought may be used. Throw away vinegar on pickles.

Four pounds are enough, but if extra sweet pickles are desired, use 5 pounds.

Cut pickles in desired pieces and place in a large pan. Pour ice cubes over pickles and let stand about 2 hours. Drain; add sugar, garlic, and spices. Stir well and cover pan. Stir well several times a day for 3 days. At the end of third day, you may return pickles to large jar or smaller ones. They do not have to be sealed. Serve cold. They are delicious and crisp.