Drain pickles & save 2 ¼ cups of the juice. In a saucepot combine the juice and pickling spices, bring to a boil, turn off heat and let cool. Peel and slice the garlic (3 whole pods not just the individual cloves) length wise and set aside. Cut the pickles length wise into quarters (smaller pieces sometimes makes them soft) and set aside. When the juice is cool, strain the spices out if desired. In a large pot put in a layer of pickles, then sprinkle some garlic on top of the pickles and put about ¼ of the sugar on top of that. Continue to layer until all the pickles and garlic are in the pot, and then pour the rest of the sugar on top. Pour the juice on top of the sugar. Stir twice a day for 7 days. On the seventh day, sterilize pint jars, lids & rings. Place pickles & some garlic in each jar, fill with juice until 1/2" headspace is left and seal jars. Process the pickles in a hot water bath for 15 minutes. Remove from the hot bath, dry jars and let cool. Do not adjust the rings / lids afterwards. Jars that don’t seal (seals should pop) should be refrigerated.