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1 gallon hamburger dill pickle slices, drained 6 cups sugar 1/2 cup freshly squeezed lime juice 4 cloves garlic, minced 1 t. hot pepper sauce 1 t. ground cumin 1 t. ground turmeric
In a very large nonmetal bowl, combine pickles, sugar, lime juice, garlic, pepper sauce, cumin and turmeric. Stir until sugar begins to dissolve. Return pickles to gallon jar. Seal tightly with jar lid. Store pickles at room temperature 48 hours or until sugar dissolves, inverting jar twice a day Store in refrigerator. Serve chills. Makes about 16 cups pickles. Source: Unknown