Sweet and Spicy Pickles

Janet W Recipe

By Janet W Iscsgam

My sister gave me this recipe. It has become a family favorite...I also give jars for gifts. Recipients also ask for more. These pickles are great in potato salad, slaw, and on sandwiches. I hope you enjoy them as much as we do.


Recipe Rating:
 3 Ratings
Prep Time:

Ingredients

1 gal
kosher dill pickles, drained and sliced
5 lb
minus one cup sugar
1
whole garlic, minced
1
small bottle of tabasco sauce
15
whole cloves
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Directions Step-By-Step

1
Drain and slice pickles. (I keep the juice to use for marinating chicken.)
2
Mix the garlic and cloves with pickle slices.
3
Layer pickles and sugar in the pickle jar, beginning and ending with sugar. About halfway up, add 1/2 bottle of Tabasco. Continue layering. Add remaining Tabasco over last layer of sugar.
4
Let pickles set for 7 days. I turn the jar from time to time to prevent settling in the bottom of the jar.
5
Refrigerate.

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy
  • Comments

  • 1-5 of 10
  • user
    Donna Brown gabbiegirl - May 27, 2010
    They serve these on a salad bar at a local restaurant and they are delicious.
  • user
    Bennie Shaw mamabennie - May 27, 2010
    I have made these for years and they are absolutely the best. I use Best Maid hamburger sliced dills. Same directions except with each layer I put the pickles, sugar, garlic chips and several dashes of Tabasco. I'm into mine that night or the next morning for sure. They do last a long time and just get better and better.
  • user
    Donna Brown gabbiegirl - May 29, 2010
    Ok, I just have to ask. How do you marinate chicken in the pickle juice?
  • user
    Janet W Iscsgam - May 29, 2010
    I just put boneless skinless chicken breast in the juice and refrigerate for a little while...I usually grill it after marinating. You could lightly flour it and fry it. I would not use egg on it if I were frying it though...only a light flour dredge. (actually, a national chicken restaurant uses pickle juice...I didn't believe it when I heard it, but I checked it out.) Happy cooking...
  • user
    Donna Brown gabbiegirl - May 29, 2010
    Thank you, I will certainly try it.