Our friend Cindy makes these and Kathleen was in the mood for them the other day. I have 1/2 gallon canning jars that we put these in . YUM!
Fire And Ice Pickles
From Cindy Halle who found the recipe in: Sherryl Woods Book
2 (32 oz.) jars non-refrigerated pickle slices (keep the juice)
4 c. granulated sugar
2 T. Tabasco sauce
1 tsp. crushed red pepper flakes
4 minced garlic cloves
Combine all ingredients, and mix well. Cover, and let stand at room temperature 3-4 hours, stirring occasionally.
Divide into 4 (1 pint) canning jars. Seal tightly.
Refrigerate up to 1 month. These are best if made at least 1 week before eating to allow flavors to develop.