1 gal. dill pickles, drained and rinsed

Can be put in 8 pint jars.

SYRUP:

6 c. sugar
3 c. vinegar
2 tbsp. mustard seed
2 tbsp. celery seed
2 tsp. whole black pepper (can use pickling spice)
10 cloves of garlic

Bring sugar and vinegar to a boil. Place pickles and spices in a jar. Pour syrup over pickles. Seal and invert jars for 24 hours.