Preparation / Directions:
Take a quart of dill pickles and dump out the brine. refill the jar with cold water and dump it again. Take out the pickles and cut them into chunks and put them back in the jar. You can add 3 or 4 whole cloves and a piece of cinnamon stick if you want to.
In a saucepan make your syrup with 1 cup of vinegar and 2 and 1/2 cups of sugar. Bring to a boil, stirring so it doesn’t burn the sugar. Remove pan from heat and let it cool for about 15 minutes. Pour the syrup over the pickles and put the lid on. Keep them refrigerated. Ready to eat in about 24 hours. You might have a little syrup left over. If so, just keep it in the refrigerator and add it to the jar as you use the pickles.
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