Serves 40 (3-4 slices each)

Marjorie's PicklesIngredients:1 gallon Kosher Dill pickles
7 cups sugar, divided
2/3 cups apple cider vinegar
6 sticks cinnamon, each broken into two or three pieces
6-8 garlic cloves, peeled and coarsely chopped

NOTE: Lea likes the smaller to medium size pickles, so she can serve them whole. I like to slice the big ones into bite-size chunks. The chunks seem to be crunchier to me, but I haven’t convinced her of that. (wink)
Larry Slicing Pickles

1. Drain pickles, discard the liquid (or, reserve for pickling other veggies)
2. Cut pickles into 1/2 inch pieces, or quarters, and set aside momentarily.
3. Pour 1/2 the sugar into the bottom of your large glass bowl. (If you put all the sugar in the bottom, it can be really hard to stir without damaging the pickles at first.)
4. Add 1/2 the broken cinnamon sticks, garlic, and vinegar.
5. Pour in the pickles, and then the remainder of the sugar. Stir to mix. 
6. Let stand on counter, covered, for 2-3 days, stirring occasionally.
7. After the 2 or 3 days, put entire contents of the bowl into the original pickle jar. (Seal carefully, as you’ll be turning the jar over several times.) Refrigerate.
8. Best after refrigerated for at least 2-3 days, but a week is even better! Be sure to turn the jar over every couple of days to distribute the pickling juice.

Lea VaughnMarjorie Thistlethwaite (JB’s mom) gave me this recipe in Chillicothe, Missouri at one of their huge Thanksgiving feasts.  I believe it was in 1986.  It has since become a tradition at Vaughn family gatherings, too.  These pickles are so easy to make and are better than any homemade or store bought pickles I have ever had. They are SO crunchy! Trying is believing! For a half gallon version of this recipe, you can find it on our MoreCooking site.