1 gallon whole dill pickles
5 lb. sugar
3 tbsp. mustard seed
8 sticks cinnamon
1 tsp. allspice
3 tbsp. celery seed
3 tbsp. whole cloves
8 cloves garlic
4 jalapeno peppers; optional
1 (12 oz.) bottle tarragon vinegar

Drain pickles and slice. Put in large crock. Add spices, sugar, and tarragon vinegar. Stir frequently for 3 days. Then put in jars and seal. (Stir with wooden spoon, not silver. Also use glass bowl or crock, not stainless.)

I used the gallon pickle jar and shook and turned the jar until the sugar was dissolved. However, I had to take a few pickles out to stir and evenly distribute the cinnamon and spice flavor.