Episcopal Pickles

1. 1

   Drain pickles and slice across like hamburger pickles, about 1-inch thick.

2. 2

   Place in enamel dishpan or pot with ice for 1 hour. Remove and pat dry with paper towels.

3. 3

   Into the crock, put a layer of pickles, then a layer composed of sugar, cloves and garlic. Continue until all ingredients are used.

4. 4

   Pour vinegar over all. Cover and keep in a cool spot (any air conditioned area is fine) for a week.

5. 5

   After that pickles may be bottled or left in crock indefinitely.

6. 6

   I store them in gallon jar that the pickles came in. These are delicious.

No additional tips available.