1 gallon Mt. Olive kosher dills
6 c. sugar
1 c. vinegar
34 whole cloves
2 tsp. whole mustard seed
2 tsp. whole celery seed

Drain and rinse pickles. Discard liquid. Slice pickle. Place sugar, vinegar, cloves, mustard seed, celery seed in jar. Stir. Add sliced pickle. Store in refrigerator. Ready in 2 to 3 weeks.