1 gal. jar sour pickles
5 lbs. sugar
1/2 bottle Worcestershire sauce
1/2 bottle red hot sauce
1 clove garlic

Drain vinegar from pickles, cut into slices. Repack in jar a layer of sliced pickles, layer of sugar and other ingredients until they are all used.

Replace lid and turn jar upside down. Place in a pan. Turn every day if possible. Ready to eat as soon as sugar dissolves.