1 1/2 qts. kosher dill
3 cups sugar
1/2 cup white vinegar
2 tbsp. whole cloves
1 garlic glove

Drain Kosher Dill pickle. Cut pickle round not too small (thin). Put in same jar. Mix sugar and vinegar. Put cloves in thin cloth and put in jar with pickle. Add garlic. Pour sugar mixture over pickle. Put pickle in refrigerator jar upside down to dissolve sugar. Shake often. When sugar is dissolved pickle is ready to eat 24 hrs. Keep refrigerated.