Fire and Ice Pickles
|1 gal||vlasic dills or whole sours (i like to cut them to my preferred size)|
|12 clove||garlic - mashed|
|2 tsp||mustard seed|
|2 tsp||celery seed|
|1 or 2 bottle||tabasco sauce (i use only one)|
Pinched by Cheringtons, and 47 more.
St. Marys GA & St Augustine, FL
Member Since Nov 2010
Recipe given to me by dear friends who have since passed away. Never had anyone who did not like these. These are always in my fridge. So so simple! I hope you enjoy them too.
Drain dill pickles well.
Cut whole pickles into bite sized pieces
Layer pickles in jar interspersed with rest of ingredients. Add most of the sugar at the last. It takes some shaking to get all the sugar to settle in the jar.
Roll every day for 1 week. (usually takes only 1-2 days)
Refrigerate or process. (I keep mine in the fridge and they keep very well)