Wednesday, July 30, 2014

Fire And Ice Pickles

Our friend Cindy makes these and Kathleen was in the mood for them the other day.  I have 1/2 gallon canning jars that we put these in .  YUM!

Fire And Ice Pickles
From Cindy Halle who found the recipe in: Sherryl Woods Book

2 (32 oz.) jars non-refrigerated pickle slices (keep the juice)
4 c. granulated sugar
2 T. Tabasco sauce
1 tsp. crushed red pepper flakes
4 minced garlic cloves

Combine all ingredients, and mix well. Cover, and let stand at room temperature 3-4 hours, stirring occasionally.

Divide into 4 (1 pint) canning jars. Seal tightly.

Refrigerate up to 1 month. These are best if made at least 1 week before eating to allow flavors to develop.

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