Hot and Sweet Pickles

HOT AND SWEET PICKLES

Large batch version:

1 gallon whole dill pickles

About 4 cups sugar

4-5 ounces Tabasco sauce

OPTIONAL: 6 smashed garlic cloves

                    10 cloves

Medium batch version:

80 oz. jar whole dill pickles

About 2 ½ cups sugar

Just shy 2 oz. Tabasco sauce

Pour pickles and juice into a colander to drain. 

Hand slice pickles to desired thickness. 

Layer a big handful of slices back into the jar. Cover with a layer of sugar and sprinkle with Tabasco until most of the sugar is covered.  Continue the process with all the pickles layering in cloves and garlic if desired. 

Allow to stand at room temperature for a couple of days – rotating the jar so sugar and Tabasco mix in well and marinate all the slices.

Store in the fridge.
These are great used in potato salad, grated in deviled egg stuffing, or served with sandwiches, hamburgers and BBQ.

By Betty Kilpatrick

Our members have loved making Betty’s recipes over the past week! Madi and Blair made Hot and Sweet pickles to enjoy all week long while celebrating Thanksgiving with their families!