Pickles - Sweet Pickles from Dill

• 1 gallon (3.8 ltr) regular dill (or Kosher) pickles
• 5 cups (1175 ml) sugar
• 1 cup (225 ml) tarragon vinegar
• 1 jar stemless maraschino cherries (for Christmas gifts)

1. Drain all juice.
2. Slice, chunk or spear pickles.
3. Put back into jar.
4. Add 1 cup (225 ml) tarragon vinegar and 5 cups (1175 ml) sugar.
5. Replace top on jar.
6. Invert several times daily for 3 days.
7. Put in half-pint or pint jars.
8. Makes 11-12 half-pints.
9. Keep in refrigerator.

gallon, sugar, tarragon vinegar, maraschino cherries

Taken from online-cookbook.com/goto/cook/rpage/00180F (may not work)