Recycled Pickles - cooking recipe

Ingredients

Kosher dill pickles (46 oz. can)
2 c. sugar
4 tsp. Texas Pete
3/4 tsp. crushed red pepper
2 slices cloves of garlic

Preparation

Drain pickles; wash, slice thick.
Put back in jar and add all the other ingredients.
Shake until the sugar has dissolved. Set in refrigerator for 5 days before use.