This biggest problem with this recipe is finding the "Sour Pickles". I have found them at some of the smaller hometown grocery stores. Mt. Olive makes some and you can go to their website and inquire as to who sells them in your area. This recipe came from my hometown cookbook and everyone who has tried them has loved them.
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.