1 (48 ounce) jars
kosher dill pickles
- Drain and disguard juice off pickles. (that's right, throw the juice away).
- Cut into bite-size chunks.
- Place back into original pickle jar.
- Add sugar, tobasco and garlic.
- Put the lid on and set on kitchen counter for two days. When you think of it, shake the jar. There is no liquid added, but juice comes from the pickles after a day or two.
- Place in fridge and enjoy.