1Slice pickles and drain the juice. Layer all ingredients in a crock bowl (I use a large disposable aluminum pan like you would use for roasting a turkey). Instead of layering all of the spices, I tie them up in little squares of cheesecloth (6-8 squares). Then I pour the sugar over the top of that. Cover with foil and let it stand overnight, stirring a few times. The next day, put the entire mixture with sliced pickles back into the gallon jar and let it sit for a week. These make the absolutely best sweet pickles you will ever eat. I keep them refrigerated in a spare refrigerator and scoop out a quart jar full to keep in my kitchen frig for use as needed. Oooo, I'm hungry just thinking about the chicken salad, potato salad and devilled eggs.