Texas Christmas Pickles

By bethz

Ingredients

• 1 gallon dill pickles
• 1 5 oz bottle hot pepper sauce
• 5 cloves garlic, chopped
• 5 lbs white sugar

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Drain brine from the pickles and discard. Slice pickles lengthwise and return to the jar (I buy dill pickles already sliced). Pour in hot sauce and add garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gentle tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.

During the week add more sugar whenever all the sugar in jar has dissolved. Gently tip back and forth to mix well. Do this each day until all the sugar has been added. When the sugar has completely dissolved the pickles will be dark green and crispy. Transfer to smaller sterile jars and divide syrup between jars. Seal with lids and rings. Store in refrig and consume in a month.

Note: I sometimes buy a quart and reduce the other ingredients accordingly. I place into Ball plastic jars with green screw on tops.