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Ingredients
- 1 gallon sour or dill pickles
- 4 lbs sugar
- 2 - 3 cloves garlic, chopped
- 2 - 3 oz Louisiana Red Hot Sauce
Method
- Drain pickles thoroughly and discard liquid.
- Thinly slice across pickles.
- Drain in colander for 4 - 5 hours.
- Fill a 6 gallon jar about 1/4 full of pickles, sugar, garlic and hot sauce.
- Alternate ingredients until all pickles are packed in jar.
- Tighten lid.
- Let stand at room temperature 5 days, turning jar once or twice a day. Refrigerate.