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 9 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 9 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 9 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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