Club Pickles - cooking recipe

Ingredients

1 gallon whole dill or sour pickles
5 pounds sugar
3 T mustard seed
8 sticks cinnamon
1 tsp allspice
3 T celery seed
3 T whole cloves
8 cloves garlic
4 Jalapeno pods (opt)

Preparation

Drain and discard juice from pickles.
Cut into 3/4 inch thick slices and place in a two gallon crock.
(Do not use aluminum.) Pour sugar and spices over pickle slices. After 24 hours stir with wooden or stainless steel spoon.
Then stir 2 or 3 times daily. They are ready to eat after the third day.
May be left in crock (covered) or packed into four one-quart jars and sealed.