Fire & Ice Pickles

                                                                                                                                                            2 32-oz jars hamburger dill slices
4 cups granulated sugar
2 Tbsp Frank’s Red Hot sauce
¼ - ½ tsp crushed red pepper flakes
8 small cloves of garlic, lightly smashed
Drain pickles (discard the juice) and place in a large bowl.
Add the sugar, hot sauce, red pepper flakes & garlic. Mix gently to combine. The sugar will quickly 'melt', so don't worry about any grittiness.
Cover and let sit for 4 hours at room temperature, stirring occasionally.
Transfer pickles into 4 cleaned pint jars, distributing 2 cloves of garlic in each jar. Pour liquid to within 1/4" of the rim of the jar. Cover and let rest in the refrigerator for one week before eating.