1 qt. Mt. Olive dill pickle chips
3 c. sugar
1/2 c. "Reese Tarragon Sprig Wine Vinegar" (aged in wood printed on bottle)

Pour pickles in colander to empty juice. Pour pickles in large tupperware bowl. Add sugar and tarragon vinegar. Mix together well. Leave on table and stir occasionally, until pickles are crisp and all sugar dissolved (about seven hours). Pour back in jar and refrigerate.