Flame and Tart Pickles

These pickles will make you all hot and bothered and then treat you as if you were just not the "One"! Enjoy!!

• Ready In: 15 mins
• Yields: 1 quart

Ingredients

• 1 (32 ounce) jar dill pickle slices
• 2  cups white sugar
• 1  tablespoon  hot sauce (Tabasco or Crystal)
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon  barbecue  dry rub seasonings (choose your favorite)

Directions

1. Drain the pickle slices but reserve the pickle juice for another use. Cut each pickle slice in half.
2. In a large bowl, combine the pickle slices, sugar, hot sauce, red pepper flakes and barbecue rub. Stir everything together until thoroughly combined.
3. Cover the bowl. Let the coated pickle slices stand 2 to 4 hours at room temperature, stirring occasionally to ensure all of the sugar liquefies and no more grainyness remains.
4. Spoon the pickle slices into a 1-quart Mason jar, then pour the remaining liquid from the bowl into the jar within 1/4 inch of the rim. Place the lid on the jar.
5. Refrigerate a minimum of 24 hours before serving. Store in the refrigerator until all gone which will not be that long.