Ingredients:
Two 46 oz. jars Kosher dill pickles; 2 T. white vinegar; 3 C. sugar; 24 whole cloves; 1 tsp. celery see; 1 tsp. mustard seed
Preparation:
Rinse and drain pickles. Slice in 1/2" slices and put in large airtight container. Cover pickles with sugar, cloves, celery seed and mustard seed. Shake well. Refrigerate at least 3 days. Shake once or twice a day. Especially good after a week or so.
