1 qt. store whole dill pickles (not garlic)
1 c. vinegar
2 c. sugar
1/8 tsp. powdered cloves

Rinse pickles, discard juice. Cut in chunks and put back in jar. Combine remaining ingredients and simmer, do not boil. Pour over pickles. Add green food coloring if desired. Refrigerate for 3 days, shaking occasionally.