Emmett's Dill Pickles (Quickles)

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  • Level: Intermediate
  • Total: 5 days 10 min (includes pickling time)
  • Active: 10 min
  • Yield: 1 quart
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One 32-ounce jar whole dill pickles

1 pound sugar 

2 tablespoons hot sauce, such as Tabasco

3 cloves garlic


  1. Drain the pickles, reserving the juice, and save the jar! Slice the pickles into 1/8-inch slices and put them back into the empty jar.
  2. In a large bowl, combine the sugar, hot sauce and garlic. Add in the pickle juice and stir, then add the mixture back to the sliced pickles in the jar. Put the lid on and refrigerate for 5 days before serving, stirring a couple of times each day.