Step 1

Drain the juice from the jar and place pickles in a colander. Save 1 cup of juice and set aside.

Step 2

Cut pickles into 1/4 inch slices.

Step 3

Place pickle slices back into the jar they came in. Alternate pickles, sugar, red pepper flakes, mustard seeds and reserved juice until you reach the top of the jar.

Step 4

Stir or shake jar until the sugar is almost dissolved. Close the lid and leave at room temperature for 2 hours, stirring every 30 minutes until there is no more sugar showing at the bottom of the jar.

Step 5

After 2 hours, stir the pickles well, close the lid, and refrigerate overnight.

Step 6

The next day, open the lid and you'll have super sweet and slightly hot pickles with a touch of garlic and crunch!

Step 7

Stir pickles really well and transfer them into pint size mason jars with juice. Close bands and lids. Tie with twine or a pretty bow for gift giving if desired.

Step 8

Store pickles in the refrigerator for up to 3 months.