Texas Sweet Hot Pickles


1 gal whole dill pickles

4 1/2 cups sugar

6 cloves garlic thinly sliced

6 drops Tobasco

1/4 cup dried red pepper flakes


Drain pickles and discard juice. Slice pickles into 5/16" rounds. Return to gallon jar along with all the other ingredients and close lid tightly. Turn upside down, place on a plate and turn twice a day for seven days. After 7 days pickles should be kept in frig. Juice is good in salad dressing and can be added to potato or macaroni salad.