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Ingredients
- 1 gallon dill pickles (whole) NOT Kosher
- 1 4 lb bag sugar
- 4-5 cinnamon sticks
- 4-5 garlic sections
- 3 tablespoons red pepper flakes
Details
Preparation
Step 1
Drain all vinegar off pickles - peel and slice pickles about 1" thick. Pack with remaining ingredients. Recap with lid. Every day roll the jar to mix pickles. Keep shut at least one week, test. If pickles become too hot to taste, rinse the pickles and drain, reserving liquid. Separate hot peppers out, then put juice and pickles back together.
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