1 gallon sour pickles, store bought
2 1/2 lbs. sugar
3/4 of a 2 oz. bottle Tabasco

Drain pickles, reserving juice. Cut pickles in 1/2 to 3/4 inch chunks. Mix the sugar and Tabasco with some of juice to dissolve. Stir well. Return pickles to jar. Pour in sugar brine. Add remaining juice to fill jar.

Keep refrigerated. They should "rest" for about a week to get full flavor. Shake bottle now and then to mix any sugar settled at bottom of jar. Very good if you like hot, sweet pickle. Keep indefinitely.