1 (46 oz.) jar Polish or Kosher dill pickles, or 12 pickles
3 c. sugar
1/2 c. vinegar
1 tsp. celery seed
1 tsp. mustard seed
16 to 20 whole cloves

Cut in 1/4 inch slices or sticks. Add ingredients and stir. Stir later to dissolve sugar. Let stand 24 hours. Put in jars and keep in refrigerator.