Looking for pickle recipe for Wife: take gallon of dill pickles, slice, add hot sauce, sugar, etc + sugar x 2?

Question

Add sugar each day x 2, then refrigerate jar. We'd like the exact recipe with amounts. Thanks ahead of time

Answer 1

SWEET HOT DILL PICKLE SLICES

1 gal. dill pickle slices (drained)
5 lbs. sugar
4 oz. Tabasco sauce

Remove 2/3's of pickles from the jar. Add sugar, Tabasco and remaining pickles to the pickles in the jar alternating in layers until jar is full. Place lid on jar and turn up side down. Continue to turn jar from up right to up side down for several days. May be eaten within three days. Full sweet hot dill flavor after five to eight days. Keep refrigerated to stay crisp.

Answer 2

I don't know about the recipe you want, but I have done this and it works very well.

Take a jar (whatever size) of dill pickles. I prefer sliced hamburger dills. Drain all liquid. Fill jar with as much sugar as it will hold, and let sit till the next day. Check it every so often and shake gently if there is sugar sitting on the top that isn't dissolving.

Somehow, the sugar makes a liquid with the dill pickles, and they taste a lot like bread and butter pickles when they are done. My kids love them!

As far as exact amounts, it just depends on the size of the jar. To be honest, I've never measured it.

Answer 3

try these...

Delish Sweet Pickles

1 gallon kosher dills
5 cups sugar
1 clove garlic, diced
1/2 cup of Louisiana Hot Sauce

Drain pickles and reserve vinegar. Quarter the pickles and return to jar. Place garlic on top. Place half of vinegar in a bowl and add sugar and hot sauce. Stir until sugar is dissolved. Pour over the pickles. From remaining vinegar fill the jar. Cover with foil and screw lid on tight. Refrigerate. TURN PICKLES OVER EVERY DAY FOR 2 WEEKS. DO NOT HEAT OR COOK.




14-DAY SWEET PICKLES
Yield: About 5 to 9 pints

4 lb pickling cucumbers* (2- to 5-inch)
3/4 cup canning or pickling salt (separated in thirds)
2 tsp. celery seed
2 tbsp. mixed pickling spices
5 1/2 cup sugar
4 cups vinegar (5 percent acidity)

* Can be canned whole, in strips, or in slices. If packed whole, use cucumbers of uniform size.

Procedure:
Wash cucumbers.
Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached.
Place whole cucumbers in suitable 1-gallon container.
Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil.
Pour over cucumbers.
Add suitable cover and weight.
Place clean towel over container and keep the temperature at about 70 degrees F.

On the third and fifth days, drain salt water and discard.
Rinse cucumbers and rescald cover and weight.
Return cucumbers to container.
Add 1/4 cup salt to 2 quarts fresh water and boil.
Pour over cucumbers.
Replace cover and weight, and re-cover with clean towel.

On the seventh day, drain salt water and discard.
Rinse cucumbers and rescald containers, cover, and weight.
Slice or strip cucumbers, if desired, and return to container.
Place celery seed and pickling spices in small cheesecloth bag.
Combine 2 cups sugar and 4 cups vinegar in a saucepan.
Add spice bag, bring to a boil and pour pickling solution over cucumbers.
Add cover and weight, and re-cover with clean towel.

On each of the next six days, drain syrup and spice bag and save.
Add 1/2-cup sugar each day and bring to a boil in a saucepan.
Remove cucumbers and rinse.
Scald container, cover, and weight daily.
Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel.

On the 14th day, drain syrup into saucepan.
Fill sterile pint jars (for more information see "Jars and Lids") or clean quart jars, leaving 1/2-inch headspace.
Add 1/2 cup sugar to syrup and bring to boil.
Remove spice bag.
Pour hot syrup over cucumbers, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1.
Recommended process time for 14-day Sweet Pickles in a simmering hot-water canner at 170 to 180 degrees

Answer 4

pickle?eh?