2 qt. dill pickles, not kosher
4 c. white sugar
1 c. vinegar
1/2 c. water
1 tbsp. whole cloves
4 sticks cinnamon
6 bay leaves
1 tsp. celery seed
1 tbsp. mustard seed

Cut and wash pickles. Mix and boil the rest of the ingredients. Pour over cut dills and let stand in refrigerator 4 days before using.