Sally'S Hot Dills - cooking recipe

Ingredients

1 large jar kosher dills
3 cinnamon sticks, broken
3 Tbsp. pickling spice
3 c. sugar
chopped garlic (at least 1 1/2 tsp.)
3 Tbsp. crushed red pepper
1 c. apple cider vinegar

Preparation

Drain and rinse pickles.
Slice lengthwise or crosswise.
In glass or Pyrex bowl (large), place one layer of pickles, 1 crushed cinnamon stick, 1 tablespoon pickling spice, 1 tablespoon crushed red pepper and 1 cup sugar.
Repeat layers 2 more times.
Pour over 1 cup apple cider vinegar.
Do not stir!
Cover with Saran Wrap and leave out at room temperature. Stir once each day, next 3 days.
Replace in same jar, well washed and cap with original lid. Keep in refrigerator.