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Ingredients
- 2 (32 oz.) jars sliced dill pickles, drained
- 4 c. sugar
- 2 Tbsp. hot sauce
- 1/2 tsp. dried red pepper flakes
- 3 cloves garlic
Method
- Combine pickles, sugar, hot sauce and pepper flakes in a large bowl; stir well.
- Cover and let stand 2 hours, stirring occasionally.
- Spoon pickles into pint canning jars.
- Add a clove of garlic to each jar.
- Cover with metal lids and screw on bands. Store in refrigerator.
- Yield:
- 3 pints.