Casha posted 03-10-99 5:17 PM
1 quart jar garlic dill pickles
1 cup sugar
1 cup tarragon vinegar
2 cloves garlic, sliced
hot peppers, optional
Drain pickles, discarding liquid. If pickles are whole, cut into chunks about 1" round. Return to jar.
Pour in sugar and vinegar. Add garlic and red pepper, if desired.
Re-seal jar and let stand 6-7 days before re-opening. Turn the jar each day to dissolve the sugar.
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