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
- Drain pickles in strainer for about an hour to make sure they are
- Add garlic, Tabasco Sauce and 1/2 cup sugar to the
jar. Put lid on jar and shake until well distributed.
- Continue to add the rest of the sugar in 1/2 cup increments until all is well
- Turn the jar upside down and let sit overnight.
- The next day, turn the jar right side up and let sit overnight.
- Continue turning the jar for the next three days, for a total of five days.
- Place jar in fridge.
Posted by Shellbob65 at Recipe Goldmine 6/19/01 7:27:50 pm.