These are absolutely the best pickles I ever ate and the easiest I've ever made too.
Buy a gallon of sliced dills. Drain of all of the juice and discard.
You'll also need 5 pounds sugar, 2 TSP Garlic Flakes (not minced Garlic) and a 4 oz bottle of good Louisiana Tabasco sauce.(McIlhenny;s is good)
1 Mix the garlic, sugar and the entire bottle of Tabasco well. When it is completely mixed, it will be a uniform pink color.
2 Put 2" of the sugar/garlic/Tabasco mix in the bottom of the gallon pickle jar followed by 2" of pickle chips.
Repeat step 2 alternating layers of sugar and pickles. Don't worry, they will all fit in the jar.
3. Let them sit over night then invert the jar for 24 hours. Repeat flipping the jar end over end for 7 days.
At the end of the week the pickles are ready to eat. They must be refrigerated or hot packed. We generally hot pack (can) 7 pints and eat whatever is left.
This makes the best pickles I have ever eaten.
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