Snappy Pickles

1 quart sliced hamburger dill pickles -- drained and rinsed
1/2 cup white vinegar
2 cups sugar
1 (to 2) garlic cloves -- either crushed or minced
1 teaspoon mustard seed
1 teaspoon celery seeds
1 teaspoon whole allspice
1 teaspoon cloves
3 (to 4) cinnamon sticks
a healthy sprinkle of red pepper flakes -- (about 1/8 teaspoon )

Drain and thoroughly rinse the pickles first, discarding the juice.

To the container add all remaining ingredients except the pickles. Replace the lid and shake it up well, carefully. Add drained pickles back into the jar and replace the lid tightly.

Carefully shake the pickles to distribute the liquid. Put the pickles in the fridge at least overnight (about 8 hours), shaking them every so often until all the sugar dissolves. These pickles better the longer they sit.

When these pickles are gone, save the juice. Drain a new batch of pickles, add 1/4 cup of sugar to the previous juice, and add the new pickles. The second batch should also sit overnight. After these are gone make up a fresh covering solution.