Hot Sweet Pickles

1 quart whole dill pickles, cut into slices
    with 1 cup pickle juice saved
1/2 cup vinegar
3 cups granulated sugar
1/2 teaspoon celery seed
1/4 cup Tabasco sauce (or more to taste)
3 garlic cloves (optional)

Add vinegar to the 1 cup pickle juice. Stir sugar into the liquids until dissolved. Put sliced pickles into a jar, and pour the mixture over. Cover with lid and refrigerate for several days.