1 gallon jar of whole sour pickle
5 lbs. white sugar
1/2 box whole mustard seed
1/2 box whole black pepper
4 sm. sticks of cinnamon
1 tbsp. whole cloves
1 tbsp. whole allspice
5 sm. cloves garlic (cut in two)

Drain pickle and discard liquid. Slice the pickles into rather thick slices (about 1/4"). Place in large plastic dishpan. Add spices and garlic (sprinkle over pickle evenly). Cover pickles and spices with 5 pounds sugar, being sure the spices are all covered with sugar. Cover pan with plastic wrap or waxed paper and let stand 24 hours.

Stir well with a wooden spoon (to avoid cutting the slices), until all the sugar is dissolved. Replace pickle in the large jar in which they came, replace lid and let stand at least two weeks before using.

These pickles will keep in this jar out of refrigerator, but before serving, place a small jar in the refrigerator overnight, they are crisper and better when cold.