Recipe by Susie D
These are an easy icebox pickle that are spicy and sweet and stays crisp. Why are they called Christmas pickles? Because they are bright green or red!!! I usually make green and red to liven up the holiday relish tray. I also make these pickles without the food coloring and they are a family favorite throughout the year. I found the recipe years ago in a local electric co-op magazine.
Top Review by nesbitt929
I have an old recipe for the same type pickle but it calls for a bag of cinnamon red hots candy in place of hot saice and not as much food coloring.You get a lot of the red color and the heat from the candy.Either way they are good and pretty.Thank you for this version Susie.
- 1 gallon of whole dill pickle (I use Vlasic)
- 1 head garlic, peeled
- 5 lbs granulated sugar
- 1 (5 ounce) bottle Tabasco sauce (regular)
- 1 (1 ounce) bottleliquid red food coloring (coloring is optional) or 1 (1 ounce) bottleliquid green food coloring (coloring is optional)
Directions See How It's Made
- Drain pickles and rinse gallon jar.
- Slice pickles into 3/4" or 1" rounds, drain again.
- Into jar layer sliced pickles, peeled garlic, and sugar; add NO liquid.
- Pour on the whole bottle of tabasco sauce, NOTE: I have used the 2oz size when I wanted a less spicy pickle and I think tabasco is the only brand of hot sauce to use in this recipe.
- Add bottle of red OR green food coloring if desired.
- Cap jar and shake.
- Store in icebox and shake it daily to mix the ingredients and dissolve the sugar.
- In about a week you will have brightly colored,spicy pickles!
- Note: as these marinate over the week they shrink, so the yield will be less than a gallon.