1 (46 oz) jar whole dill pickles (plain or kosher)
2 cups sugar
3/4 Tbsp. hot pepper sauce
1/2 Tbsp. dehydrated minced garlic
1 tsp. crushed red pepper flakes

Drain juice (discard). Chunk pickles. Put in a large bowl ~ add rest of ingredients. Stir several times.

Allow to rest (room temperature) for 2 hours. Sugar will dissolve; pickles will produce their own juice liquid. Place pickle chips back into jar ~ pour liquid over.

Seal and refrigerate for 3-4 days before enjoying.

These are super crunchy the longer they sit. I keep one jar constantly for nibbling and sandwiches... and another jar in the works. This is definitely addictive.

Submitted by: Phyllis