Mixed up a jar of my Red Hot Mama pickles this morning.
2.5 qt jar dill pickles - I use Vlasic usually
4-1/3 cups sugar - trust me on this
1-1/2 teaspoons hot sauce - I use Frank's
2 teaspoons red pepper flakes - again trust me
4-6 cloves fresh garlic, chopped roughly
About 1-1/4 cups of the pickle juice
Open pickles and measure out juice to save. I usually save the rest of the juice to brine chicken or drink when we get leg cramps. Take pickles out of jar and put in a bowl. Put red pepper flakes, hot sauce, garlic and sugar in the jar. Pour 1-1/4 cups of juice in and stir well with a spoon. Slice pickles however you like, spears or slices - what I do is leave the spoon in the jar and cut a couple pickles and throw them in the jar, then stir them in. It may take a few days for the sugar to completely dissolve. You can shake the jar to help this along. Store in refrigerator.
These are a hit everywhere I take them. A little hot, dilly, sweet, garlicky. They are great on a burger or sandwich or just by themselves. I've even put them in potato salad. I make them for my church and they make a great idea for homemade Christmas gifts. Go great on a charcuterie board.