I got a recipe years ago for a sweet hot and crispy pickle that I make 2-3 times a year as it makes a BUNCH!!
1 gallon sour pickles, drained well
1 bag sugar (4 lbs now, although it used to be 5!!)
1 bottle (2-4 oz) hot pepper sauce (Tabasco)
Dry pickles with paper towels and cut into desired shapes. I have used 1/2" rounds, spears, sliced lengthwise, then quartered, whatever. Pack back into gallon jar and layer with sugar and hot sauce, using both of each. Close jar tightly and let sit on countertop at least a week, turning over daily to mix well. Can be put into smaller jars after a week. Store in fridge until used.