Comment: You can start out with a gallon of dill pickles and turn them into sweet pickles.

1	gal	Kosher dill pickles (whole)
5	lb	sugar
1/4	bottle	Louisiana Hot Sauce

• Cut the pickles into slices about 1/2" thick and place in a stainless steel pan (save the pickle juice).
• Pour 5 pounds of sugar over the pickles (might want to layer pickles, sugar, pickles, sugar, etc.) and then pour 1/4 bottle Louisiana Hot Sauce over the top. (I personally like spicy pickles, so I end up using almost the entire jar of hot sauce. Be careful though, because they do sell Spicy Kosher Dill Pickles and if you accidentally get these and then add the hot sauce, you definitely have some HOT pickles.) Place in refrigerator overnight.
• Next day, take the pickles out of the refrigerator and heat on medium burner till the sugar dissolves. Allow to cool and then put pickles and 1/2 of the sugar pickle juice back in 1/2 of the original kosher pickle juice. You can either use the jar the pickles came in, or use smaller canning jars if you're going to share your pickles.