Super Simple No-cook Sweet-and-spicy Pickles

"This recipe is so simple you could make it in your sleep, and so good you will want to keep a jar in the refrigerator all of the time. I got the original recipe from "Southern Living, August 2004 by Ann Wilson, Bowdon, Georgia". Her recipe was simple, but I made it even easier."
 
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Ready In:
1hr 10mins
Ingredients:
4
Yields:
1 46oz. Jar
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ingredients

  • 1 (46 ounce) jar of hamburger dill pickles, chips (save money buy the store brand)
  • 12 cup sugar
  • 1 teaspoon jarred minced garlic or 2 cloves thinly sliced fresh garlic
  • 2 tablespoons hot sauce (I prefer Tobasco® original)
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directions

  • Pour contents of jar into a colander and rinse with cold Rinse jar and add sugar, garlic and Tobasco®.
  • Put pickles back into the jar, secure lid then shake, spin and twirl a few times before placing the jar into the refrigerator.
  • For good measure, agitate the jar every time you go into the refrigerator.
  • The pickles will be ready in about an hour but of course, the longer they sit, the better they get.
  • (Storage time is about 3 to 4 weeks).

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Reviews

  1. These are so good it's almost like cheating. After rinsing the pickles, I layer mine with the seasonings to help them flavor through. The longer they sit, the hotter they get.
     
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RECIPE SUBMITTED BY

<p>I am originally from the Memphis area where I acquired my deep love for BBQ. I lived in Southern Colorado for about 10 years where I acquired my deep love for Mexican food. I have lived in Las Vegas for 20 years now. I work Security&nbsp;in a Casino &amp; Hotel. <br />My favorite cookbooks are: Todd Wilbur?s ?Top Secret Restaurant Recipes? series and everything by Steven Raichlen. I hope to someday attend Steven Raichlen?s ?BBQ U?. <br />I like to BBQ, dabble with photography, attempt to get things to grow in the desert and joke around with my friends. <br />I love Hickory smoked pork (BBQ). I hate BBQ?d beef and mesquite. Mesquite is an overgrown weed and should never be used for cooking!</p>
 
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