1-gallon of whole dill pickles
2-oz Tabasco sauce
3 garlic cloves. chopped
5 lb granulated sugar
Drain pickle juice and discard.
Slice the pickles lengthwise and place back in the jar. Add the Tabasco sauce and the garlic. Add approximately 1 1/2 pounds of the sugar. Screw lid tightly back on the jar. Gently tip the jar back and forth several times to allow the sugar, garlic, and Tabasco to blend. Leave sitting out a room temperature for a week. As the sugar dissolves, add more until all the sugar has been used. Tip jar each time you add sugar so it can mix in. By the time all the sugar has dissolved, the pickles will be bright green and crisp.
3 garlic cloves. chopped
5 lb granulated sugar
Drain pickle juice and discard.
Slice the pickles lengthwise and place back in the jar. Add the Tabasco sauce and the garlic. Add approximately 1 1/2 pounds of the sugar. Screw lid tightly back on the jar. Gently tip the jar back and forth several times to allow the sugar, garlic, and Tabasco to blend. Leave sitting out a room temperature for a week. As the sugar dissolves, add more until all the sugar has been used. Tip jar each time you add sugar so it can mix in. By the time all the sugar has dissolved, the pickles will be bright green and crisp.
This is not a brand endorsement. It is to show you the pickles you start with.
No comments:
Post a Comment