African Pickles - cooking recipe

Ingredients

1 (46 oz.) jar whole kosher dill pickles, or whole kosher baby dills
1 teaspoon crushed red pepper flakes
3 cloves garlic, slivered
1/2 lb. (1 cup firmly packed) light brown sugar

Preparation

Drain pickles; reserve juice.
Cut pickles in quarters lengthwise, then in half through middle, to get 8 pieces from each pickle, put pickles back into jar, layering with red pepper and garlic.
Dissolve brown sugar in pickle juice, holding back 1/2 cup juice which will be displaced by sugar.
Pour over pickles in jar. Let sit at room temperature 24 hours, then refrigerate before serving.