1 gal. sliced dill pickles, drained
3 tbsp. hot sauce
6 c. sugar
1 tsp. dry red pepper
6 cloves garlic

Drain brine off of pickles and discard. Mix the ingredients well and stir into drained dill pickles. Mix well. Pack into a one gallon jar (the one the pickles came out of). Refrigerate. Shake once or twice for the first two days.