Rose's Sweer 'N Sour Pickles
1 quart no-garlic dill pickle spears
2 cups sugar
1 cup white vinegar
1 heaping teaspoon garlic powder
Heat sugar, vinegar and garlic powder
until dissolved. Bring to a full boil, re-
move from heat and cool.
Drain pickles. Pour on cool syrup, screw
on lid tightly. Turn jar upside down in a
dish and refrigerate for 10 days or more.