For several years my Aunt-In-Law, Glenda has been making this for Christmas!
We all look so forward to them and they do NOT last long.
This Christmas she passed the torch down to my BIL
who tried his hand at making a batch-
and yup! He nailed it!
Since grilling and pic-nic season is upon us-
I thought I would pass the torch on to you!
- 2 jars (32 ounces each) dill pickle slices or spears
- 4 cups sugar
- 1 tablespoon hot pepper sauce
- 1/2 teaspoon crushed red pepper flakes
- 3 garlic cloves, peeled
- Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickles and liquid into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator. Yield: 3 pints