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No-Cook Sweet-and-Spicy Pickles

No-Cook Sweet-and-Spicy Pickles

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

Southern Living AUGUST 2004

  • Yield: Makes about 4 cups

Ingredients

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

Preparation

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.

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No-Cook Sweet-and-Spicy Pickles Recipe

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