- Easy to make
- My Aunt Rainey
- 1 quart (950 ml) whole sour pickles
- 14 oz (392 grm). sugar
- 4 cloves garlic, chopped
- 1-1/2 tsp (7 ml). Tobasco Sauce
- Pour off all liquid from pickles and discard.
- Slice pickles and mix all ingredients in a large bowl.
- Return to quart container or several small containers.
- Let sit at room temperature for one week.
- Tilt occasionally to mix.
- I usually make thin slices but you can slice to desired thickness.