The last time I made this recipe it was 1992 and I made it a bit differently than I did this time but either way, it is great tasting! To make these pickles, you need jars but you do not need to water-bath or pressure can a single thing. First, you are going to start with store-bought dill pickles and then you are going to need a few days with some space in the fridge but other than that, these are a snap to make plus they will gone before you know it and the family will be asking for more. In the picture, you see a margarita and that’s because it is National Margarita Day and I feel obligated to celebrate.
This is what you will need:
1 two-quart jar of whole dill pickles
3 Cups of granulated sugar
2 Tablespoons red pepper flakes
1 full head of garlic – chopped finely
1 bottle hot sauce. I used my favorite Tabasco Green Pepper Sauce, great on eggs!
1 large bowl with a tight fitting lid
Directions:
Cut all pickles into chunks or like us, use a mandolin and thinly slice them.
Discard the pickles juice in the original jar.
In a separate bowl, mix together the sugar and pepper flakes.
Put the pickles and all the other ingredients in the large bowl and mix well.
Place the lid on top of bowl and set in the fridge.
Twice a day, take the lid off and stir around the pickles.
Do that for 3 days then jar the pickles in smaller jars.
Give as gifts or keep for yourself in the refrigerator for up to 6 months.
These are good on sandwiches, with pork ribs and with the cream cheese instead of Jalapeno Jelly!
It Makes 2 Pints and 1 half-pint: