Fire & Ice Pickles
Fire-and-Ice Pickles
TOTAL TIME: Prep: 10 min. + chilling YIELD:24 servings
Ingredients
2 jars (32 ounces each) dill pickle slices or 1 gallon
3 cups sugar
1 tablespoon hot pepper sauce—Texas Pete
1 teaspoon crushed red pepper flakes
3 garlic cloves, peeled-- put one in each jar
Directions
1. Drain and discard juice from pickles.
In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well.
Cover and let stand 2 hours, stirring occasionally.
Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each.
Cover and refrigerate 1 week before serving( a couple of days is ok before eating).
Store in the refrigerator up to 1 month. Yield: 3 pints. (mom gets 6-8 pints using a gallon of pickles)
TOTAL TIME: Prep: 10 min. + chilling YIELD:24 servings
Ingredients
2 jars (32 ounces each) dill pickle slices or 1 gallon
3 cups sugar
1 tablespoon hot pepper sauce—Texas Pete
1 teaspoon crushed red pepper flakes
3 garlic cloves, peeled-- put one in each jar
Directions
1. Drain and discard juice from pickles.
In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well.
Cover and let stand 2 hours, stirring occasionally.
Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each.
Cover and refrigerate 1 week before serving( a couple of days is ok before eating).
Store in the refrigerator up to 1 month. Yield: 3 pints. (mom gets 6-8 pints using a gallon of pickles)
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