1/2 gal. Kosher dills
3 or 4 c. granulated sugar
1/2 c. vinegar
3 or 4 whole cloves
1 tsp. celery seed

Drain pickles and cut into chunks or long slices. Add sugar and refrigerate overnight. Next day add vinegar, cloves and celery seed. Refrigerate covered a few days before serving. Tasty and very crisp. May wish to shake or stir container a few times to distribute the sugar.