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Ingredients
- 1 x 1-gallon jar dill pickles
- 1 sm bottle Tabasco sauce
- 3 x cloves garlic, minced
- 1 x (5 lb) bag granulated sugar
Directions
- Drain all juice from pickles and throw away. Slice pickles lengthwise and place in jar. Add in Tabasco and garlic. Add in about one-third of the sugar.
- Screw lid back on jar tightly, so no juice will leak out. Gently tip jar back and forth several times to allow sugar and spices to mix with pickles. Leave on counter at room temperature for about a week.
- As sugar dissolves, add in more till all sugar is used. Gently tip jar back and forth daily to allow sugar and spices to mix.
- When all sugar is absorbed, pickles with be dark green and crispy. Serve on deli platter with sliced vegetables.
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