Pops loves to makes these for parties. Everyone gobbles them up! With a whole bag of sugar and a whole bottle of Tabasco, they truly are sweet and spicy! As they sit, the sugar pulls out all the juices still in the pickles, which makes them very crispy. Granny calls them Fire and Ice pickles.
based on a recipe by Granny–Dolores Borel; modified by Kent Savoie
Ingredients
1 gallon whole Kosher dill pickles
4 pounds sugar
2 ounces Tabasco sauce
2 dozen cloves
6 cloves of garlic, thickly sliced
Method
Drain and slice pickles into 3/8 inch slices. Layer ingredients in gallon pickle jar. Let stand 3 – 4 days. Shake once a day. The pickles will make their own juice. Refrigerate.
Day 1
Day 3
Savoie Secrets: It's a Family Recipe 
I’ve always used sugar & Tabasco (sometimes Garlic flavored Tabasco), but never included cloves & garlic. I will try this next time I make them. I’ve also used sliced dill pickles. I’ve canned them in pretty jars as gifts.