1 jar (32 oz.) kosher or plain dill pickles
1 1/2 c. sugar
2 tbsp. vinegar
6 to 12 whole cloves
2 sticks cinnamon or 1/2 tsp. ground cinnamon

Drain liquid from pickles and reserve. Cut pickles in one inch chunks and return to jar. Cover with sugar, vinegar and spice. Pour reserved liquid over pickles to cover. Screw on lid. Shake jar until sugar is dissolved. Put in refrigerator. Shake once a day for a week, then use. These are very crisp. Ground cinnamon and cloves can be tied in a bag and used. I usually make several quarts at a time. They keep refrigerated.