2 (1 qt.) jars plain med. size dill pickles, no garlic
3 c. sugar
3/4 c. cider vinegar
1/4 c. water
2 tsp. whole cloves
4 sticks cinnamon

Drain the pickles in a colander, and rinse a bit. Cut the pickles in 1/2 inch chunks, and pack into a large covered jar or crock, or covered pitcher. If you want, you could pack the pickles back into the original 1 quart jars, if washed out.

Boil the sugar, vinegar and water for 5 minutes. Then add the cloves and cinnamon sticks and boil 1 minute longer. Pour the hot syrup over the pickle chunks in the jar, and let stand, covered, in the refrigerator, for 7 days.

Then, drain the syrup from the pickles into a pan, add 1 cup sugar, and boil for 3 minutes. Pour this hot syrup back over the pickle chunks, and refrigerate for 24 hours, before eating. Keep the pickles refrigerated.