Sweet hot crispy pickles

Yield: 1 servings

Measure Ingredient
1 gallon Hamburger dills
4 pounds Granulated sugar; (up to 5)
1 \N Bottle; (2-ounce) Tabasco sauce
4 \N Cloves garlic; sliced, (up to 5)

Here are some interesting Net finds. The first 4 are from expressnews.com, San Antonio, from various articles.

Drain dill pickles, discarding liquid. Add sugar, Tabasco sauce and garlic and put back into pickle jar.

Put jar in refrigerator and keep turning from top to bottom to dissolve sugar. These pickles are ready to eat in 2 days. They must be stored in the refrigerator.

Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Jun 18, 1999, converted by MM_Buster v2.0l.

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