1 Gallon of sliced dill or hamburger dill pickles
4 pounds + 1 cup of sugar ( 9 cups altogether)
1 bottle of Tabasco Pepper Sauce, 2-oz. Size.
3 or 4 cloves of fresh garlic, sliced very thin or chopped fine.
Drain the pickles well. Mix in the garlic and the tabasco sauce.
Put into a large bowl, layering with the sugar.
Cover the bowl with a towel. DO NOT Refrigerate.
Stir occasionally from the bottom of the bowl a few times each day for three days. Put back into the original jar or into smaller jars with lids. Pour in all the juice.
NOW, Refrigerate. Enjoy!