Ingredients
- 2 jars (32 ounces each) dill pickle slices or spears
- 4 cups sugar
- 1 tablespoon hot pepper sauce
- ½ teaspoon crushed red pepper flakes
- 3 garlic cloves, peeled and chopped
Directions
- Drain and discard juice from pickles.
- In a large bowl, layer the pickles, sugar, pepper sauce, chopped garlic and pepper flakes; mix well. Put about half the pickles and half of all the other ingredients, then did another layer and then stirred. Cover them up (with a lid or plastic wrap) and let them stand for 2 hours at room temperature, stirring occasionally.
- Spoon the pickle mixture into pint-size jars. Close them up and refrigerate for at least one week before serving. Keep in the refrigerator.