Take 1 gallon dill pickles - as cheap as you can buy. Cut into chunks and discard the vinegar you have drained off the pickles. Return the pickles to the gallon glass jar; add 5 pounds of sugar. You will have to shake the sugar as you add it for the jar to hold it all. When you have about half of the sugar in the jar, add 1 bottle of Tabasco sauce.

Shake the jar vigorously and add the remainder of the sugar. Use a long-handled spoon or spatula to distribute the sugar as best you can. Replace the lid tightly. Let sit for 10 days, turning the jar every day to rotate from top to bottom. (Sit with top of jar up one day and upside down the next.)

Divide into small jars and share with friends. Refrigerate if possible. Either dill or sour pickles may be used with equal results and they are GOOD!