1 qt. store dill pickles, drained

Cut in thin wedges, pack back in same jar. Add peeled clove of garlic. Boil 2 cups cider vinegar and 4 cups sugar. Bring to rolling boil. Boil 5 minutes. Pour over pickles in jar. Use same cover from jar. (Doesn't have to be sealed). Let cool and store in refrigerator. Best to make only 2-3 quarts at a time for crispness.