1 gallon sliced hamburger dills
4-5 lb. sugar
1/2 sm. bottle Tabasco sauce

Drain and squeeze all juice from pickles. Get them as dry as possible. Put pickles back into gallon jar and add 1/2 bottle of Tabasco sauce (more if desired) and 4-5 pounds of sugar. Put lid on jar and let stand on counter until sugar dissolves, turning upside down and then up right until all sugar is dissolved. This might take a day or two. When turning upside down put jar in small pan in case lid leaks. Refrigerate several hours before serving.