FIRE AND ICE PICKLES

Cynthia A. Seward, Fouke, Ark.

Ingredients:

2 32-oz. jars sliced dill pickles, drained

4 cups sugar

2 Tbsp. hot sauce

1/2 tsp. dried red pepper flakes.

3 cloves garlic

Directions: Combine all ingredients except garlic cloves in large bowl, stir well. Cover and let stand two hours, stirring occasionally. Spoon pickles into pint jars. Add garlic clove to each jar. Cover with metal lids and screw on bands, store in refrigerator.