Ingredients
2 jars (32 ounces each) dill pickle slices or spears4 cups sugar1 tablespoon hot pepper sauce1/2 teaspoon crushed red pepper flakes3 garlic cloves, peeled
Preparation
Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.
