Sweet Pickles from Dill
Any good dill pickle works well with this recipe.
You will need:
Quart Jar of whole dill pickles
Sugar
Garlic (optional)
Louisiana hot sauce
Drain the pickles in a colander. (Retain jar)
Thinly slice the pickles returning them to the collander allowing to drain for 3-4 hours.
Using a large, clean spoon return about 1/5 of the cut pickles to the jar and cover with approximately 1/3 cup sugar. There should be about 4 layers of pickles.
Continue alternating layers of pickles and sugar until you have returned all the pickles to the jar.
Pour enough sugar in the jar to bring the level of sugar right to or slightly above the jar’s shoulders.
Optional: place 1 clove of garlic on top of the last layer of sugar.
Pour in hot sauce. For quart size jar use approximately 1/8 cup. For spicier pickles increase the hot sauce; for less spicy pickles decrease the hot sauce.
Replace lid and set aside.
Rotate the jar twice a day for 3 days making sure all the sugar is dissolved and the hot sauce is evenly distributed.
Refrigerate after 3rd day.
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