2 (32-ounce) jars medium-size whole dill pickles,
drained
4 cups sugar
2 tablespoons hot sauce
½ to ¾ teaspoon dried crushed red pepper
3 cloves garlic, peeled
Cut pickles in ¼-inch-thick slices. Combine pickle slices, sugar, hot sauce, and
red pepper
in a bowl; stir well. Cover mixture and let stand 2 hours, stirring occasionally.
Spoon mixture into 3 (1-pint) jars; add 1 garlic
clove to each. Cover and refrigerate up
to 1-month. For best flavor, wait 1
week before eating.
Yield: 3 pints