1 gal. jar sour pickles
1 regular 2 oz. size Tabasco pepper sauce
5 lb. sugar

Drain pickles and cut into rounds approximately 1/4 to 1/3-inches. Discard stems. Place sugar and Tabasco in large container that will hold all the pickles. Can use a plastic wash basin. Mix as best as possible. Add sliced pickles and stir to melt sugar. When all is melted, return to gallon jar and replace lid. Place in refrigerator and shake at least twice a day for 3 days. Ready to eat on the 4th day.