14 dill pickles, leave whole

8 c. sugar
1 qt. vinegar
1 tbsp. canning salt

3 sticks cinnamon sticks
2 tbsp. celery seed
1/2 tbsp. mixed pickling spice

Pour over pickles boiling water to cover the first morning. Let set all day and drain. Pour fresh, boiling water over them, set overnight. Do the same thing second day. Third morning, drain and slice in chunks.

In a cloth bag, put the spices. Put in sugar, vinegar mixture. Bring this all to a boil. Pour over pickles in container dish. Remove spice bag. Next morning, pour mixture off pickles. Bring to a boil, using same spice bag. Pour over, repeat this one more day. Can hot. Put in hot water and bring to boil. Let set until cold. Very good and crispy.