Instructions: Drain all juice from pickles and discard. Slice pickles lengthwise and place in jar. Add Tabasco and garlic. Add about one-third of the sugar.

Screw lid back on jar tightly, so no juice will leak out. Gently tip jar back and forth several times to allow sugar and spices to mix with pickles. Leave on counter at room temperature for about a week.

As sugar dissolves, add more until all sugar is used. Gently tip jar back and forth daily to allow sugar and spices to mix.

When all sugar is absorbed, pickles with be dark green and crispy. Serve on deli platter with sliced vegetables.

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