Episcopal Pickles - cooking recipe

Ingredients

1 gal. dill pickles (smaller pickles or better, about 30 count per gal.)
5 lb. sugar
1 c. tarragon vinegar
2 Tbsp. whole cloves
6 to 8 garlic cloves, sliced or 1 Tbsp. garlic flakes

Preparation

Drain pickles and slice across like hamburger pickles, about 1-inch thick.
Place in enamel dishpan or pot with ice for 1 hour. Remove and pat dry with paper towels.
Into the crock, put a layer of pickles, then a layer composed of sugar, cloves and garlic. Continue until all ingredients are used.
Pour vinegar over all. Cover and keep in a cool spot (any air conditioned area is fine) for a week.
After that pickles may be bottled or left in crock indefinitely.
I store them in gallon jar that the pickles came in. These are delicious.