Crisp and sweet with a delightful note of garlic plus a saucy kick of heat in every bite!
This is a classic remake on store-bought dill pickles. There are numerous versions of these pickles but this one is exceptional. When Emily was a baby I received this recipe along with a jar of the pickles from a sweet neighbor. I have long made food gifts for holidays and other celebratory occasions.
They so simple to make and the transformation with a small list of added ingredients is quite remarkable. Start with whole dill pickles, not pre-sliced. Then you can cut the pickles into thick slices.Use a whole bulb of garlic – not clove – bulb! You can also use the equivalent pre-chopped if you shortcut, about 4 tablespoons. Toss in the whole bottle of Tabasco – more if you want extra heat – followed by sugar.
That’s it. As the sugar dissolves the pickles will deepen in color and develop a delightfully spicy crunch.
They make a delicious addition to any relish tray with plenty leftover for the perfect gift!
Sweet and Saucy Pickles
1 gallon dill pickles cut into thick slices, about ¼” thick
5 pounds of granulated sugar, 10 cups
2 cups of reserved pickle juice
1 whole bulb garlic, finely chopped, about 4 tablespoons*
1 small bottle Tabasco, 2-ounces
Place the sliced pickles in a large container or mixing bowl along with the sugar and pickle juice.
Add the full bottle of Tabasco and the chopped garlic. *Using pre-chopped garlic makes for a convenient shortcut.
Stir to mix well. Let the pickles sit at room temperature, stirring occasionally until all the sugar has dissolved, about 4 to 6 hours.
Using a slotted spoon place the pickle slices into clean, sterilized jars, reserving the liquid. Wide mouth jars are easiest to fill.
Pour in enough of the reserved liquid to fill the jars leaving about ¼” room at the top.
Keep the pickles refrigerated or process the jars in a water bath following the jar manufacturer’s directions. Ball makes wonderful canning jars and has great step-by-step guidelines to canning safely on their website.
Serve well chilled.
Makes enough to fill 7 pint size jars.
Sweet and Saucy Pickles
Equipment
- Large container for mixing
- 7 pint size jars
Ingredients
- 1 gallon dill pickles cut into thick slices, about ¼” thick
- 2 cups reserved pickle juice
- 1 whole bulb garlic, finely chopped, about 4 tablespoons*
- 1 small bottle Tabasco, 2 fluid ounces
- 5 pounds granulated sugar, 10 cups
Instructions
- Place the sliced pickles in a large container or mixing bowl. Pour in the sugar and the reserved pickle juice.
- Add the full bottle of Tabasco and the chopped garlic, stirring to mix well.
- Let the pickles sit at room temperature, stirring occasionally until all the sugar has dissolved, about 4 to 6 hours.
- Using a slotted spoon place the pickle slices into clean, sterilized jars. Reserve the liquid. (Wide mouth jars are easiest to fill.)
- Pour in enough of the reserved liquid to fill the jars leaving about ¼” room at the top.
- Keep the pickles refrigerated or process the jars in a water bath following the jar manufacturer’s directions.
- Serve well chilled.
