For Debbie in AR req. recipe to make sweet pickles from dill
pickles:
Anytime Sweet Pickles (I made up the name)
1 gallon jar sliced dill pickles(plain hamburger dills)
1 4 OR 5 lb. bag of sugar
Tabasco Sauce or Louisiana Hot Sauce
Garlic cloves or jarred minced garlic
Take lid off pickles and pour off all the juice. (Just what
will drain off easily, they don't have to be drained
completely dry). Into pickles in jar, pour all of the 4 lb.
bag of sugar OR most of the 5 lb. bag. (Do NOT use both bags
of sugar.)
Put in 3 or 4 cloves of garlic or if using minced garlic use
about 3 TBSP. Add hot sauce to taste depending on how spicy
you want them. Louisiana Hot sauce is not as strong as
Tabasco so it will take more of it, about twice as much. I
do not like really hot spicy food so I use about 2 TBSP.
Tabasco sauce.
Put lid back on gallon jar tightly and shake it up so
ingredients mix in with pickle slices. You will need to do
this shaking several times during the next 24 to 48 hours.
Do not refrigerate for that long so the flavors can blend at
room temperature and the sugar can dissolve more easily and
make juice for the pickles. After a day or two when the
sugar has dissolved, refrigerate the pickles so they will
stay fresh longer and be crisper.
You can make these with quart size jar of sliced dill
pickles, but you will have to reduce the other ingredients
proportionately.
The amount of hot sauce, garlic and to a certain degree, the
sugar that you use can be adjusted to your taste. For the
garlic and hot sauce, start out with minimum amount and add
more if you think they need it after they have set long
enough to test.
I have not made this substituting Splenda for part of the
sugar, but it might work. You could try with a quart jar of
pickles, so not so much waste if it didn't work.
WARNING: You cannot use this method on whole dill pickles.
They must be sliced or cut into spears first. If you do it
to whole pickles, the sugar will pull all of the liquid out
of the whole pickle and you will end up with shriveled up
pickles.
These are addicting to some people, (my sister for one, who
gave me this recipe) so be careful. 'Smile!"
Etta in LA
http://www.nancyskitchen.com
