3 (64 oz) jars whole dill pickles (not Kosher)
1 whole garlic bulb, chopped
4 to 5 lbs. sugar
hot pepper - several pods (red adds color)

Rinse whole pickles and dry on paper towels. Cut into 1/8 inch thick slices and pack into gallon jar. Add hot pepper and garlic as you fill. Fill jar with pickles, pepper and garlic, and add all the sugar your jar will hold. Cover and refrigerate. Pickles and sugar will settle. Next day, turn upside down a few times and add any leftover pickles/sugar to refill jar. Let set in refrigerator 1 week, shaking occasionally. Serve chilled.