Sweet and sour, but mostly sweet.
Drain all of the juice in the gallon jar of pickes. Discard.
Slice the whole pickles into 1/4 inch coins.
Return the pickles to the jar in the following manner; for every 2 to 3 inch layer of pickles, add 1/2 cup sugar making sure to evenly distribute the sugar over the pickles. Add the garlic and continue layering.
Seal and start to enjoy two weeks later.
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