My mother gave me this recipe she clipped from the Memphis Commercial Appeal.
1 gallon dill(not Kosher) pickles
1 large head garlic, peeled and minced
1/2 small bottle Tobasco sauce
2 lbs (4 cups) sugar
Drain all the juice from the pickles and discard. Cut the pickles as desired (slices, spears, chunks, etc.) They will shrink, so cut them bigger than you want them to be in the final product.
Place a 2-inch layer of pickles in the original jar. Top this with some of the sugar, some of the garlic, and a few good shakes of Tabasco sauce. Continue until all ingredients are used. Top with any left over sugar, garlic and Tobasco.
Put the lid on the jar and store in a cool place (not in the refrigerator).
After 2 days, turn them over. Continue to invert every 2 days for at least 2 weeks. After 2 weeks, you may remove whatever amount you want and refrigerate that batch to crips it up, leaving the gallon jar tightly closed and unrefrigerated. Just refrigerate as much as you need.