Quick Fix Spicy Pickles
Inspired by a recipe from Cooking on the Ranch
46 ounce jars whole dill pickles (not Kosher)
or more hot sauce
dried minced garlic
or more dried red pepper flake
Drain the juice from the pickles, reserving it for other uses (as a brine for Nashville hot chicken or wings!).
Slice the pickles into 3/8" pieces and transfer to a large bowl.
Add the remaining ingredients and stir.
Let the pickles set on the counter top for 2 hours, stirring occasionally.
Store pickles along with the accumulated sauce in jars for 3 days before consuming.