Sweet Pickles - cooking recipe

Ingredients

1 gal. dill pickles
2 Tbsp. tarragon vinegar
5 lb. sugar (less 2 c.)
1/3 small bottle Tabasco sauce

Preparation

Drain juice from pickles and save.
Slice pickles in spears and put back in jar. Add a little sugar as you put the pickles in jar.
When jar is about half full, put in Tabasco sauce and tarragon vinegar, then put the rest of the pickles and sugar in jar.
Put back the juice that was saved.
Leave on cabinet for 12 hours, shaking jug every so often to dissolve sugar. Store in refrigerator to keep crisp.