Flame and Tart Pickles

• 1 (32 ounce) jar dill pickle slices
• 2 cups white sugar
• 1 tablespoon hot sauce (Tabasco or Crystal)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon barbecue dry rub seasonings (choose your favorite)

1. Drain the pickle slices but reserve the pickle juice for another use.
2. Cut each pickle slice in half.
3. In a large bowl, combine the pickle slices, sugar, hot sauce, red pepper flakes and barbecue rub.
4. Stir everything together until thoroughly combined.
5. Cover the bowl.
6. Let the coated pickle slices stand 2 to 4 hours at room temperature, stirring occasionally to ensure all of the sugar liquefies and no more grainyness remains.
7. Spoon the pickle slices into a 1-quart Mason jar, then pour the remaining liquid from the bowl into the jar within 1/4 inch of the rim.
8. Place the lid on the jar.
9. Refrigerate a minimum of 24 hours before serving.
10. Store in the refrigerator until all gone which will not be that long.

dill pickle, white sugar, hot sauce, red pepper, barbecue dry rub seasonings

Taken from www.food.com/recipe/flame-and-tart-pickles-518791 (may not work)