1 qt. whole kosher dill pickles
1 1/2 c. sugar
1/4 c. vinegar
1/2 tsp. whole celery seed
1/2 tsp. whole mustard seed
8 whole cloves

Drain all liquid off pickles. Cut up pickles, then return to jar immediately. Combine in another large container all the ingredients, then spoon back into jar of pickles. Place jar in refrigerator. Up-end jar every other day. Ready in about 4 days when liquid is clear.