These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
- 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 pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month. Yield: 3 pints.
Originally published as Fire-and-Ice Pickles in Country Woman Christmas 1996, p41
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