Completely drain the jar of dill pickles leaving pickles in the jar. Set aside.
Bring all other ingredients to a hard boil.
Immediately pour over the pickles in the jar.
Recap tightly and turn jar upside down and allow to cool. (This should reseal jar so that they can be stored indefinitely).
(I put all the spices, except for the garlic and the cinnamon stick, in a cheesecloth type bag. I press on the bag with a wooden spoon in vinegar/sugar mixture to get more flavor. It isn't necessary, but boiling the spices in a bag keeps them from floating around in the pickles).