Sweet Garlic Pickles

• 1 gal. sour pickles
• 2 tsp. celery seed
• 1 c. tarragon vinegar
• 2 tsp. mustard seed
• 3 whole bulbs garlic, peeled
• 1 Tbsp. whole black peppercorns
• 1 box or 1/2 c. pickling spices
• 5 lb. sugar
• 1 Tbsp. turmeric

1. Drain pickles and slice; put into large glass container or crock (punch bowl can be used).
2. Add sugar, garlic, vinegar and pepper and mix together.
3. Fold the cheese cloth 3 or 4 times to make it dense enough to hold the pickling spices, celery seed and mustard seed.
4. Fold up the spices in the cheese cloth to make a small bundle; tie ends with cord.
5. Bury bundle of spices in middle of pickles.
6. Sprinkle turmeric over top.
7. Loosely cover container with plastic wrap.
8. Daily for the next 5 days, remove bundle, stir, replace bundle and cover.
9. Fill jars with tight lids.
10. No need to refrigerate.

sour pickles, celery, tarragon vinegar, garlic, whole black peppercorns, pickling spices, sugar, turmeric

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476173 (may not work)