How to make it

  • Cut pickles into 1/4 inch-thick slices
  • Combine pickles, sugar, hot sauce, and red pepper in a bowl
  • Stir well
  • Cover and let stand 2 hours, stirring often
  • Spoon into 3 (1-pint) jars, add 1 clove garlic to each
  • Cover and refrigerate up to 1 month ( they won't last that long!)
  • For best flavor, wait 1 week before eating (I don't)
  • YIELD: 3 pints

Reviews & Comments 7

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    " It was excellent "
    lisamariecr ate it and said...
    I have been looking for this recipe. I am so glad that I found this. My husband's grandfather made these for us one year and we absolutely loved them. I have been searching for over 3 years for this. High 5. I can not wait to make them.
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  • kismet 10 years ago
    Have made these over and over again.They are so good.
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    " It was excellent "
    notyourmomma ate it and said...
    Love these, I make mine with a fresh habenero buried in the middle of the pickles (more garlic, too). I love them chopped up in tuna salad or with a triscuit cracker and cheddar cheese. Great post.
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    " It was excellent "
    ucred2 ate it and said...
    I am such a huge pickle fan. This recipe is right up my alley ~ easy, tastes homemade and did I mention easy?
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  • coffeebean53 10 years ago
    Ah man and I just got home from the grocery store. I'll just have to get more pickles to make these.
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  • henrie 10 years ago
    Well you can bet I'm going to be making these real soon. I've always heard people talking about buying dill pickles to use to make them in a different recipe. Never found a recipe before so really didn't know what they were talking about, this must be it. I have taken the juice from a large jar of sweet pickles, sliced dill pickles up and put them in the sweet pickle juice, they are very very good that way.
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    " It was excellent "
    shirleyoma ate it and said...
    Oh yes, one of my favorites, if anyone likes HOT, try this one, I need to make more, ran out!
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