Eddie Jordan


Without a doubt these pickles make a very good gift. Print up some of this recipe, your friends you give them to will want the recipe. This recipe is for time after time

★★★★★ 2 votes
4 jars
30 Min


1 gal
dill pickles
1 ( 5 ) oz
bottle hot peppre sauce (tabasco)
5 clove
garlic, chopped
1 ( 5 ) lb
bag of whith sugar


1Drain brine from pickles and discard. Slice pickles lengthwise, or in wide slices, and return them back to the jar.
2Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar, close the lid tightly.
3Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for one week.
4During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week. Until you have used up all the sugar.
5When all of the sugar has been absorbed, pickles will be dark green and crispy.
6Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings.
7Store in the refrigerator and use within one month.

About this Recipe

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free, Wheat Free