1Drain juice off 1 qt. jar hamburger sliced dill pickles.
2Wrap 1 cinnamon stick and 1 Tbl. pickling spice in cheesecloth. Add to saucepan containing 3/4 c. vinegar and 2 c. sugar.
3Boil 3 min., remove cheesecloth and toss. Pour hot liquid over drained hamburger dill pickles in jar. Put lid on jar. Invert jar once or twice to make sure syrup covers all pickles.Leave at room temperature til cooled.
4Ready to eat when cooled. Refrigerate after cooled.