Fire & Ice Pickles

• 2 jars Dill Pickles, 32 Ounces Each
• 4 cups Sugar
• 4 Tablespoons Tabasco Sauce
• 3/4 teaspoons Red Pepper Flakes
• 3 cloves Garlic, Minced
• 1 whole Large Onion, Thinly Sliced

1. Cut pickles into 1/4 inch slices and combine with remaining ingredients in a large bowl.
2. Stir well.
3. Cover and let stand for 2 hours, stirring occasionally.
4. Spoon back into original jars, cover and refrigerate for up to 1 month.
5. For best flavor, wait for 1 week before eating.

pickles, sugar, tabasco sauce, red pepper, garlic, onion

Taken from tastykitchen.com/recipes/appetizers-and-snacks/fire-ice-pickles/ (may not work)