1 gallon dill pickles
5 lbs. Sugar
1 small bottle Tabasco sauce
6 cloves garlic, minced
Drain pickles and slice ¼ inch thick. Layer back into gallon jar with sugar, Tabasco sauce and garlic. Put in refrigerator and turn jar over everyday (upright, then upside down, etc.) for 1 week.
I don’t like things quite so hot, so I just sprinkle about 12 drops of the Tabasco sauce between each layer.