Prep 30 mins
Cook 240 hrs
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.
- 1 (1 gallon) containerwhole dill pickle
- 1 (5 lb) bag sugar, less 1 cup
- 1 ounce Tabasco sauce
- pickling spices (optional)
- 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.
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!