1 gallon sour pickles
5 lb. sugar
6-8 garlic buds
1/2 box whole black peppers
1 box cinnamon sticks
2 tbsp. mustard seed
2 tbsp. whole allspice
1 tbsp. whole cloves
Several red peppers, if desired

Drain and cut into 1/2 inch slices. Drain on absorbent towels, about 1 hour. Put pickles back in 1 gallon jar. Add sugar, garlic, and spices. Let dissolve. Stand 2-3 weeks in refrigerator before using. Turn occasionally so everything mixes well.