Janet W Recipe

Sweet and Spicy Pickles

By Janet W Iscsgam

Recipe Rating:
 3 Ratings
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.


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

Directions Step-By-Step

Drain and slice pickles. (I keep the juice to use for marinating chicken.)
Mix the garlic and cloves with pickle slices.
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.
Let pickles set for 7 days. I turn the jar from time to time to prevent settling in the bottom of the jar.

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.