1/2 gal. Kosher dill pickles

Drain off liquid in pickles, cut pickles to desired size. Place 1/2 of sliced pickles back into jars.

Add to jar: 6 tbsp. vinegar (yes only 6 tsp.) 1 tsp. whole cloves 1 clove (toe) garlic

Add balance of sliced pickles to jar and shake until sugar dissolves. Keep in refrigerator. The longer kept in refrigerator the better. Ready to eat in 3-4 days.