2 (32 oz.) jars sliced dill pickles, drained
4 c. sugar
2 tbsp. hot sauce
1/2 tsp. dried red pepper flakes
3 cloves garlic

Combine pickles, sugar, hot sauce and pepper flakes in a large bowl, stir well. Cover and let stand 2 hours, stirring occasionally. Spoon pickles into pint canning jars. Add a clove of garlic to each jar. Cover with metal lids and screw on bands. Store in refrigerator.