1 gal. dill pickles
5 lbs. sugar
5 or 6 garlic buds
1 lg. bottle Tabasco sauce

Drain the pickles and save liquid. If you have whole pickles, cut into slices. Layer in the gallon jar as follows: pickles, sugar, garlic buds, the Tabasco sauce. Repeat until jar is full. Then pour pickle juice, back into jar to cover pickles. Store at room temperature for a few days, then refrigerate.