Sweet and Saucy Pickles
Crisp and sweet with a delightful note of garlic plus a saucy kick of heat in every bite!
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.
Notes
*Using pre-chopped garlic makes for a convenient shortcut.