*One of Mary Myrick’s best recipes*

Ingredients:

• 1 qt. jar of dill pickle slices or spears
• 2 cups sugar
• 1-1/2 tsps. hot pepper sauce (such as Texas Pete or Tabasco)
• 1/4 tsp. crushed red pepper flakes
• 2 small garlic cloves, peeled

Drain the pickles and discard the brine. Save jar. In a large glass bowl, combine all ingredients except the garlic. Mix well, cover and let stand 2 hours, stirring occasionally. Spoon into jar and add garlic cloves. Cover and refrigerate 1 week before serving.

These are great. You can, of course, vary the heat either way. You can get the whole pickles and cut them up as desired.