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.