1 gallon sour or dill pickles
4 lbs. sugar
2 - 3 cloves garlic, chopped
2 - 3 oz Louisiana Red Hot Sauce

Drain pickles thoroughly and discard liquid. Thinly slice across pickles. Drain in colander for 4 - 5 hours. Fill a 6 gallon jar about 1/4 full of pickles, sugar, garlic and hot sauce. Alternate ingredients until all pickles are packed in jar. Tighten lid. Let stand at room temperature 5 days, turning jar once or twice a day. Refrigerate. Note: These pickles cannot be processed and sealed as pickles made from 'scratch'. They are crispy and crunchy. Please note that no liquid was added.