Total TimePrep: 10 min. + chilling
- 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.
Nutrition Facts1/4 cup: 134 calories, 0 fat (0 saturated fat), 0 cholesterol, 362mg sodium, 34g carbohydrate (33g sugars, 0 fiber), 0 protein.
Jan 5, 2020
Has anyone tried a water bath with these? I make and gift these all the time Because they’re so good—and I get requests for more, but would like them to be more transportable. I’m concerned a recipient will fail to refrigerate them. =(
Dec 19, 2019
My family loves these pickles, I’ve been making them for years. For those asking about the liquid, the sugar pulls the liquid out of the pickles. I use Vlasic dill spears and have never had a problem getting enough liquid to fill the jars after putting the pickles in. Give these a try, they are very easy and taste great!
Dec 14, 2019
Seems like a lot of sugar. 4 cups? Just asking
Sep 13, 2019
For those asking about the liquid, you do not add any liquid to these. They make their own from the moisture in the pickles and the sugar, though not a whole lot. I have seen some recipes where you retain a small amount of the pickle juice to add to this, ranging from 1/4 c. to 1 c. But doing so will give more dill flavor and a bit less sweet.
Apr 11, 2019
Made these and did not wait a week to try them. Yummo. If they get better after a week, oh my goodness. Made them using a 16 ounce jar of generic hamburger dills and adjusted the other ingredients appropriately. Maybe put a tad more red pepper flakes because my 1/8 teaspoon was in the dishwasher. Will make again.
Jan 30, 2019
I don't have a review, just a question. I want to make these really bad, but I don't understand the instructions. It says to drain and discard the juice, then mix the pickles with all the other ingredients. My question is, if you discard the liquid, what liquid do you have/use when you put the pickles back in the jars?
Jan 30, 2019
I'm confused. Does this concoction of sugar, pickles, sauce, and pepper flakes create more juices or are they placed in jars without juice? Sounds delicious and would like to try the recipe.
Oct 25, 2018
Have been making these for several years for our church bazaar. Seems like it's never enough. This year I bought 16 gallons of dills which will give me 96 pints. Sold 65 already.
Apr 11, 2018
Love them so much. I get my nephew, who owns a restaurant, to get me the 5 gallon bucket. I can get about 20 pints and a couple quarts out of this. Makes great gifts for people. I havent give them to anyone that doesnt want more.
Aug 27, 2017
UPDATE: The longer you let them rest in the refrigerator, the more garlic-flavored they become. Very different after 2 weeks compared to one, unless you remove the garlic clove after the first week.The only hard thing about this recipe is waiting a week for them to cure. I taped the jar closed to help me resist!I made 1/5 of the recipe, using a 12 ounce jar of pickle slices and 3/4 cup of sugar, and repacking the pickles back into their original jar. To my taste, they could use more "fire" so I'll add more chile flakes or hotter hot sauce next time.