Enjoy this recipe from Farmhouse Kitchen.
Submitted by: Ruie Richardson from Marinette, WI
32-oz. jar whole dill pickles, drained
2 c. sugar
1/4 c. white vinegar
1/4 c. water
5 whole cloves
2 to 3 1-inch cinnamon sticks
Rinse pickles well. Trim off ends of pickles, slice into chunks and return to jar; set aside. Mix remaining ingredients in a saucepan over medium heat. Simmer for 5 minutes; do not boil. Pour mixture over pickles in jar; seal jar. Let stand at room temperature for 24 hours before refrigerating. Makes one quart.