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Drain pickle juice reserving 1/4 cup of juice from 46 oz dill pickle jar.
In a large mixing bowl, mix dill pickle chips, 2 cups sugar, 6 garlic cloves, 4 tsp red pepper flakes, and 4 tsp jalapenoes together.
Sugar will extract the juice from pickles. Add back in the 1/4 cup pickle juice to keep the sour dill pickle taste.
Cover and store in refrigerator for 4 or more hours.
Transfer pickles and juice back into original jar or smaller jars. Store in refrigerator.