46 oz. jar dill pickles

1 1/2 c. cider vinegar

1 1/2 c. sugar

2 sticks cinnamon

9 whole cloves Drain pickles; cut in quarters lengthwise. Put back into jar; fill with cold water and refrigerate overnight. Put vinegar, sugar, cinnamon, and cloves in saucepan. Bring to a boil. Pour water off pickles and pour sauce over. Let stand overnight in refrigerator. The longer they stand, the better they get!