Sweet & SPICY Dill Pickles

beth norred


im not a fan of sweet pickles, but i was talked into trying some made by Wickles. They quickly became my favorite. i shared with all my friends and my nurse practitioner friend called me and told me one of her patients brought her a jar of homemade Sweet & Hot pickles. Well, I just had to have her recipe, they are DELICIOUS. just the right amount of SPICE. and they are SEMI-HOMEMADE which made the recipe even BETTER.. a little time with a BIG reward.. YUMMY. My parents love them, most of my friends love them, even my brother who HATES sweet pickles, really Liked these and had to have a jar.:)

★★★★★ 1 vote
2 Hr
30 Min
Stove Top


18 pt
canning jars and lids
1 large
canning boiler for processing
2 gal
kosher whole dill pickles
5 c
9 tsp
dried or bottled minced garlic
8 Tbsp
dry crushed red pepper flakes
8 Tbsp
tobasco brand hot sauce


1FILL pot for processing and keep at a low boil while preparing if your going to do the RAPID COOL and process the same day..
Pour pickle juice into a bowl and keep to the side.
slice all the pickles into 1/2-3/4 inch chunks.
2add 3/4 of the pickle juice to a large boiler and then add the rest of the ingredients and stir. Bring to boil, Turn off the heat and stir until all the sugar is dissolved.
3Remove from heat and cool completely.
If you want to Rapid Cool, pour into LARGE bowl surrounded by Ice Water in sink.
4Add sliced pickles to Jars and Add 1 Ladle of liquid to each jar, and repeat process until the liquid is split evenly between all jars. That way if you need a little more Juice, you can add the left over pickle juice to fill Jars to ¼” from top of jar.
5Wipe the tops of the jars clean after filling and place lids and hand tighten to begin the canning process.
Process in Boiling Water Canner 15 minutes, then set to side to cool and seal. If jar doesn’t seal, keep Jar in Fridge and enjoy when cooled

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids