(aka - Fire and Ice Pickles) -
Found on savoiesecrets.wordpress
NOTE: These are sweet and spicy - As they sit, the sugar pulls out all the juices still in the pickles, which makes them very crispy.
Makes 1 gallon
1 gallon whole Kosher dill pickles
4 pounds sugar
2 ounces Tabasco sauce
2 dozen cloves (some recipes leave these out, up to you)
6 cloves of garlic, thickly sliced
Drain and slice pickles into 3/8 inch slices. Layer ingredients in gallon pickle jar. Let stand 3 – 4 days. Shake once a day. The pickles will make their own juice. Refrigerate.