1 gal. whole dill pickles
1 sm. bottle Tabasco sauce
5 lbs. sugar
3 to 5 cloves garlic, sliced

Drain pickles and discard juice. Slice pickles 3/8 to 1/2 inch slices. Alternate layers of pickles, garlic, sugar and Tabasco sauce. It may be necessary to let the pickles set for a while to get all of them in. Let set overnight or until sugar is dissolved. Turn jar over several times. The longer they sit, the hotter they get. Refrigerate.