Sweet And Sassy Icebox Pickles

• 1 (1-gal.) jar whole kosher dill pickles, drained, cut into 1/4-inch-thick slices
• 4 cups granulated sugar
• 4 cups packed light brown sugar
• 1 cup apple cider vinegar
• 2/3 cup peeled, halved, and sliced fresh ginger
• 1/4 cup prepared horseradish
• 1 tablespoon crushed red pepper
• 1 tablespoon mustard seeds
• 1/2 teaspoon ground turmeric
• 4 medium-size yellow onions, thinly sliced
• 20 garlic cloves, sliced in half lengthwise
• 8 cinnamon sticks

1. Place all the ingredients in a big ol' stainless steel bowl or large plastic food-safe container with an airtight lid. Using your hands, toss well. Cover and chill overnight. The pickles will reduce in volume, so the next day you can place in a very large jar or several small airtight containers for easier storage.
2. Refrigerate at least 1 week before using, turning topsy-turvy every day. Pickles are ready when sugar has dissolved and all dill flavor has vanished. Store in refrigerator up to 3 weeks.

pickles, granulated sugar, brown sugar, apple cider vinegar, fresh ginger, horseradish, red pepper, mustard seeds, ground turmeric, yellow onions, garlic, cinnamon

Taken from www.myrecipes.com/recipe/sweet-sassy-icebox-pickles (may not work)