1 gal. dill or sour pickles, whole
5 lbs. sugar
Red pepper seeds (1/2 tsp. per layer)
3 cinnamon sticks per layer
10 cloves garlic (4 or 5 slices per layer)

Drain juice from pickles and slice. Layer pickles, sugar and spices in jar in 4 to 6 layers. They will all fit back into the jar. Pack tightly, replace lid. Turn jar upside down and right side up day and night (every 12 hours) for 6 days. Store in refrigerator when finishes. DO NOT ADD LIQUID - THE PICKLES WILL MAKE THEIR OWN JUICE.