1 gal. dill pickles
5 c. sugar
1 lg. garlic pod, chopped (can use more)
1 sm. bottle Tabasco sauce

Cut pickles in thin slices and drain. Put a layer of pickles back into the jar. Sprinkle 1 cup sugar, 1/5 garlic, 1/5 Tabasco on pickle layer. Do that 5 times. Put the lid on jar and turn it upside down. Wait five days. Shake the jar every day. Separate into pint jars and refrigerate them if you want.