1 jar kosher dill pickles
1 1/2 c. sugar
1 tbsp. vinegar
6 to 12 whole cloves
2 sticks cinnamon or 1/2 tsp. ground cinnamon

Drain liquid from pickles and reserve. Cut pickles into chunks. Return to jar. Cover pickles with sugar, vinegar, cloves and cinnamon. Pour enough of reserved liquid over to cover pickles. Place lid on jar and tighten. Shake jar until sugar has dissolved. Place jar in refrigerator and shake each day for 1 week.