Prep 5 mins
Cook 24 hrs
This is the simplest recipe ever! I've canned a lot of pickles, and this is now our favorite sweet pickle recipe. And the beauty of it is there is no water bath required! It has a little kick to it from tobasco sauce. I do NOT like hot, spicey food so I was sceptical at first, but trust me, there is just enough kick to this to make it interesting.
- Drain and disguard juice off pickles. (that's right, throw the juice away).
- Cut into bite-size chunks.
- Place back into original pickle jar.
- Add sugar, tobasco and garlic.
- Put the lid on and set on kitchen counter for two days. When you think of it, shake the jar. There is no liquid added, but juice comes from the pickles after a day or two.
- Place in fridge and enjoy.
May I be the first to review this. Five stars for the ease and five stars for the taste. I had made some Dill pickles that turned out to be too sour for me (although my brothers said they were nice). I couldn't give them away (the pickles, not my brothers) so I kept in my fridge wondering what to do with very sour (IMHO) pickles (the sourness cause me gastric problems). When I saw this recipe, I thought I'd give it a shot. I had a pint's worth of pickles but used the whole recipe. Delish! The pickles were crispy and sweet. Couldn't stop eating them! Personally, I would use more garlic (love garlic). It's a keeper! Thanks for posting it and please thank Herb for me too! ; )
I have been making a similar recipe for years only I go with a gallon size jar if you can find it. I have tried all the brands that my local stores carry and not all pickles are suitable. I usually use Vlasic or Mt. Olive, the others are too sour and do not taste good. Nice to have the recipe downsized but truth be known, the gallon jar does not last very long in my house.
Oh Dear!!!!!...........I love Dill Pickles...I like sweet pickles...These are the BEST EVER........Best of BOTH Worlds...................I will make this forever and ever....Used everything as the ingredients, except just used 3/4 cup sugar......Don't be afraid of the Tabasco...These are not hot or spicy in that way...Thank You So Very Much!!!!!!...