1 gal. lg. sour pickles (not dills)
5 lbs. sugar
1 stick cinnamon bark
24 whole cloves

Drain off all the vinegar. Slice cucumbers across in thin slices. Have another empty large-mouth gallon jar. Divide cucumbers between the two jars. Put half the sugar in each jar. Put 12 cloves and 1/2 stick cinnamon stick in each jar. Sugar draws vinegar from cucumbers to make a heavy syrup. Shake the jars and turn upside down a few times to melt sugar. They are ready to eat in 24 hours.