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Hot Garlic Pickles

(No Canning Necessary)

These are great in deviled eggs, tuna and chicken salad and on sandwiches. If this is too hot for you, adjust the Tabasco down a bit, but they aren't really that hot (trust me, I'm a Native Texan).


  • 1 (32 ounce) jar hamburger dill pickles
  • 7 to 8 cloves garlic, minced
  • 2 tablespoons Tabasco Sauce
  • 2 cups granulated sugar


  1. Drain pickles in strainer for about an hour to make sure they are well drained.
  2. Add garlic, Tabasco Sauce and 1/2 cup sugar to the jar. Put lid on jar and shake until well distributed.
  3. Continue to add the rest of the sugar in 1/2 cup increments until all is well mixed.
  4. Turn the jar upside down and let sit overnight.
  5. The next day, turn the jar right side up and let sit overnight.
  6. Continue turning the jar for the next three days, for a total of five days.
  7. Place jar in fridge.

Posted by Shellbob65 at Recipe Goldmine 6/19/01 7:27:50 pm.

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