Betty’s Pickles

2-½ quart Mt. Olive Kosher Dill Pickles (the big jar)
3 1/8 cups sugar
1 5/8 minced garlic (fresh)
1 Oz Tabasco Sauce


Pour out all the pickle juice and set aside. Take out the pickles and slice into thickness you prefer and put back in the jar. Add sugar, garlic and Tabasco sauce, followed by as much of the pickle juice as will fit back in the jar. Place the lid back on the jar tightly. Turn the jar upside down the next day. Each day, turn the jar over. Do this for 10 days. Refrigerate and enjoy.