1 gallon sour pickles (whole, not dilled)
5 lb. sugar less 1 c.
1 sm. bottle hot sauce (use to taste)

Drain and slice pickles. Layer pickles, sugar and hot sauce (sprinkled over each layer). Pack all pickle slices into same gallon jar. Pack firmly. Let stand for 10 days. Rotate jar every day upside down every other day. Refrigerate after opening.