Tuesday, September 7, 2010

Recipe 35: HOT AND SWEET PICKLES (Appetizer)

Let me preface this by saying that these are kind of an acquired taste. I didnt really like them when I first tried them. But then I kind of wanted another one...then another one.  Now I am absolutely hooked. They are tangy and sweet and spicy all at the same time.  You can eat them plain, put them on hot dogs or burgers, set them on a relish tray etc.
You make this in gallon drums at a time and they are really good.


1 Gallon Hamburger Dill chips
5 pounds white sugar
4oz jar of fresh minced garlic
1 bottle original Tabasco sauce(about 4 - 5 oz)

Dump jar of pickles into large strainer and drain away all the juice.

Put a layer of pickles back into the jar.
add a layer of sugar.
Sprinkle with Garlic.
Sprinkle with hot sauce.

Repeat layers until all pickles are back in jar.
Make sure to make your layers of sugar and garlic and tabasco thick enough to use the entire package.

Put lid back on jar . Put in fridge.
Shake or roll the jar back and forth 2-3 times a day to keep all ingredients mixed.
Do this for 1 week so flavor is developed/  The longer you roll and shake, the better the flavor.

Does not need to be refrigerated if you dont have room in the fridge.
HOWEVER, putting them in the fridge makes them crisp.

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