Sweet and Spicy Pickles

SWEET AND SPICY PICKLES
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

The Cook

Janet W Recipe
Well Seasoned
Knightdale, NC (pop. 11,401)
Iscsgam
Member Since May 2010
Janet's notes for this recipe:
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.
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Directions

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.
Comments

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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.

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