- 1 gallon Kosher Dill Pickles
- 5 cups sugar
- 1 cup vinegar
- 2 tsp celery seed
- 2 tsp mustard seed
- 36 whole cloves
- Drain pickles and rinse once.
- Slice and put back into same jar.
- Add sugar and other ingredients.
- With lid on tight, shake frequently until sugar is dissolved.
- Store in refrigerator. Can be used in hours.
Source: Gibson’s cousin