1 gallon sour silly dillys, sliced into chunks
5 lbs. sugar
1 sm. bottle Tabasco sauce
6 garlic buds

Drain pickles, discard the juice.

Slice pickles in large chunks, in enamel or plastic bowl, add all sugar, Tabasco sauce and garlic, mix well with hands. Cover, let stand until sugar is dissolved overnight is best. Mix well and put in jars. Pour cold juice over pickles. Seal. Refrigerate. Invert jars once every day for 5 days. Keep in refrigerator for crispness.

Pickles will be very, very crisp. Delicious with Bar-B-Q. (5 pounds of sugar is not a misprint.)