Janet W Recipe

Sweet and Spicy Pickles

By Janet W Iscsgam


Recipe Rating:
Prep Time:

Janet's Story

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.

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

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

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10 Comments

user
May 17, 2011 - Kim Biegacki shared this recipe with discussion group: The Power of the Pickle
user
Bennie Shaw mamabennie
Sep 24, 2010
Yes Patricia, the Tabasco is hot. You might try a little less for less heat.
user
Donna Brown gabbiegirl
Sep 24, 2010
Keep them in the frig.
user
Patricia Strickland PatriciaRose
Sep 24, 2010
Does the tabasco sauce make them spicy? I can't eat anything that's spicy. I would also like to know if they set at room temp for 7 days.
user
Beverly Lowery skilletwonder
Jun 3, 2010
Do you let the pickles set out at room temp. for 7 days and then refrigerate?