1 quart Kosher dill pickles. Take out of jar, do not use the liquid they are in. Rinse and dry pickles. Put in cold water and let them soak 1 hour. Drain and dry. Cut pickles in slices or strips. Put in a non-metalic bowl. Add 1 teaspoon mustard seed, 1 teaspoon whole cloves, 1/4 cup vinegar and 2 cups sugar. You can do this without the mustard seed and cloves. They are optional. Let pickles stand overnight. Put in the original jar and refrigerate 2-3 days. They will be crunchy and can be kept refrigerated a long time.