Sweet Kosher Dills - cooking recipe

Ingredients

2 qt. kosher dill pickles
1 1/2 c. white vinegar
2 sticks cinnamon
4 1/2 c. white sugar
1 Tbsp. whole cloves
2 bay leaves

Preparation

Drain 2 quarts dill pickles and set in ice water overnight. Make syrup with sugar and vinegar; bring to a boil.
Drain ice water from pickles and pour hot syrup mixture over them.
Cover and let set 8 to 10 hours.
Drain syrup mixture from pickles and put back into saucepan.
Add spices and bring back to boil.
Put pickles into jars and pour heated mixture with spices over them making sure pickles are evenly distributed in the jars.
Pickles may be eaten next day.