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Recipe : Entry # 6304
Sara Upton
Recipe Title
Fire and Ice Pickles
Recipe Theme
Baldwin EMC
2 jars (32 ounces each) of dill pickle slices (any cheap brand will do fine)
4 cups sugar
1 tablespoon hot pepper sauce (like Tabasco)
1 teaspoon crushed red pepper flakes
optional: 3 peeled garlic cloves and/or onion slices
Drain pickles in a colander and discard juice. Put drained pickles in a large bowl, mix in the sugar and pepper mixture. Cover and let stand 2 hours, stirring occasionally. Spoon pickles & liquid into 3 pint-size jars adding garlic clove to each jar (if desired). Put lid on and refrigerate for 1 week. Sweet & spicy pickles-great on a sandwich or all by themselves as a snack. They are hot, sweet & crisp!