2) In 4-qt kettle, combine garlic, vinegar, spices and sugar.
3) Boil the mixture; simmer 5 minutes.
4) Add pickles.
5) Bring to boil.
6) Pack cucumbers into 4 sterilized hot pint jars; cover with syrup, filling to within 1/4" of jar top.
7) Wipe jar rim; adjust lids.
8) Process in boiling water bath 5 minutes.
9) Start to count processing time when water in canner returns to boiling.
10) Remove jars and complete seals unless closures are self-sealing type.