1 (1 qt.) jar whole dill pickles
1/2 clove garlic
2 c. sugar
1 c. cider vinegar
1 tbsp. crushed stick cinnamon
1 tbsp. celery seed
1 1/2 tsp. mustard seed

Drain liquid from the jar of pickles. Cut pickles diagonally into 1/2 inch slices. Wash, rinse and drain the jar; fill with the pickle slices. Add garlic.

Mix in a saucepan sugar, vinegar, cinnamon, celery seed, and mustard seed. Bring to boiling, stirring until sugar is dissolved. Pour the hot mixture over pickles; seal jar and set aside to cool, then refrigerate at least 1 week. 1 quart pickles.