1 gallon sour pickles
1 Bulb. garlic
5 lb. sugar
1/4 c mustard seeds
3 or 4 cinnamon sticks
1/4 black pepper corns

Drain the pickles and cut into 3/4 inch slices. Place the pickles in a large pottery container or other non reactive container. Separate the garlic bulb into cloves, peel and add to the pickles. Add the sugar, mustard seeds, cinnamon sticks and peppercorn and mix well. Let the pickles cure for 3 weeks, stirring daily. Keep refrigerated.