Sweet Dill Pickles - cooking recipe

Ingredients

1/2 gal. whole kosher dill pickles
4 Tbsp. white or apple vinegar
1 tsp. celery seed
5 whole cloves
2 1/2 c. white sugar

Preparation

Drain off brine and discard.
Slice pickles crossways into large bowl.
Add rest of ingredients.
Cover tightly with Saran Wrap and let stand on shelf for about 24 hours.
Can be eaten immediately after.
Store in refrigerator.