No-Cook Sweet-and-Spicy Pickles

Store pickles in refrigerator up to four weeks. (We doubt they'll last that long.)


Makes about 4 cups

Recipe from

Southern Living


1 (46-ounce) jar hamburger dill chips
1/2 cup sugar
2 large garlic cloves, thinly sliced
2 tablespoons hot sauce


Drain liquid from jar; remove pickles from jar. Rinse pickles with water, and drain.

Layer half each of pickles, sugar, garlic, and hot sauce in jar. Press down gently. Repeat layers. Twist on lid to seal; invert jar, and shake 2 to 3 times to combine ingredients. Chill.

Note: For testing purposes only, we used Tabasco Hot Sauce.

Ann Wilson, Bowdon, Georgia,

Southern Living

August 2004
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