[Image: Fire and Ice Pickles video image]Two 32 ounce jars sliced dill pickles, drained
4 cups sugar
2 tablespoons hot sauce
½ to ¾ teaspoons dried pepper flakes
3 cloves garlic, peeled
Combine pickles, sugar, hot sauce and pepper flakes in a large bowl; stir well. Cover and let stand for two hours, stirring occasionally. Spoon pickles into three 1 pint canning jars, adding one garlic clove to each jar. Cover and refrigerate up to one month.
Yield: 3 pints