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FIRE AND ICE PICKLES
This is a new recipe for me this year, but we love it! Very easy, no water bath canning needed. Can keep for several months in the fridge just fine. A great mix of flavors! 2 32 oz jars of whole dill pickles (I use the medium size) 4 cups sugar 2 TBSP. hot sauce (tabasco) 1/2 - 3/4 tsp. red pepper flakes 3 cloves garlic, peeled Cut pickles into 1/4 inch thick cubes. Combine pickles, sugar, hot sauce & pepper flakes in a large bowl. Stir well, cover and let stand 2 hours. Stir every half hour or so during this time. Spoon pickles into 3 1 pint or 6 half pint jars adding 2 - 3 cloves garlic to each jar (I put one at bottom and one at top -- if it is a pint jar you might want another in the middle). Cover and refrigerate. Maggie |