Recipe by Jellyqueen
You just have to eat these pickles to understand how good they are. I will never again make this type pickles from scratch. These are just as good and a lot less trouble. The cook time is actually refrigerator time, since you don't do any cooking on this. Special thanks to my Aunt Poly Cole for this recipe.
Top Review by Linda B
I waited impatiently for 7 days in order to try these pickles...the wait was definitely worth it! This taste of this pickle is sweet with just a bit of spicy tang. My brother in law tasted these and asked me to make a jar for him. I actually only made 1 quart, scaling down amounts & it worked perfectly. I did use the pickling spice option. I no longer will have to buy sweet & zesty pickles because now I can make my own. Oh, be sure to follow the advice of Jellyqueen about not slicing too thin...next time I will make sure my slices are about 3/4 of an inch because I like chunky pickles and these draw up. Thanks, Jellyqueen, for a really great recipe!
- 1 (1 gallon) containerwhole dill pickle
- 1 (5 lb) bag sugar, less 1 cup
- 1 ounce Tabasco sauce
- pickling spices (optional)
Directions See How It's Made
- Drain off and throw away all vinegar from the jug of dill pickles.
- Cut pickles in disks, do not cut too thin.
- Return the pickles to the gallon jug and add the sugar to pickles.
- (It works best of you layer the pickles and sugar a couple to times.) Thghten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved.
- Add 1 oz.
- Tabasco and pickling spices and mix well.
- You can do this by turning jug upside down several times.
- The pickles will be crisp in a week to 10 days.