Fire And Ice Pickles - cooking recipe

Ingredients

2 (32 oz.) jars medium size whole dill pickles, drained
4 c. sugar
2 Tbsp. hot sauce
1/2 to 3/4 tsp. crushed red pepper
3 cloves garlic, peeled

Preparation

Cut pickles into 1/4-inch thick slices.
Combine pickle slices, sugar, hot sauce and red pepper in large 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 jar. Cover and refrigerate up to 1 month.
For best flavor, wait 1 week before eating.