Sweet Pickles - cooking recipe

Ingredients

1 (46 oz.) jar Kosher dills
1 tsp. crushed red pepper flakes
3 garlic cloves, slivered
1 c. light brown sugar

Preparation

Drain pickles; save juice.
Cut pickles lengthwise in quarters, then in half (8 pieces each pickle).
Put back in jar; layer with peppers and garlic.
Dissolve sugar in pickle juice (save 1/2 cup of juice; don't use).
Pour rest over pickles.
Set at room temperature for 24 hours, then put in fridge.