Sour to Sweet Pickles (+ Hot Variation)
1 quart dill pickles
3 cloves garlic, sliced
3 cups sugar
Drain pickles. Add garlic and sugar to pickle juice and stir until dissolved.
Rinse out jar and put pickles and juice back in jar and refrigerate.
Variation:
After slicing the pickles, put the slices and juice into a large container, then add garlic (I use 1 whole bulb, with cloves peeled, cut in half), then add sugar and 1 small bottle hot sauce. Stir, cover and refrigerate, stirring a couple times a day, for 5 days.
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