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Sunday, August 7, 2011

Fire and Ice Sweet Pickles

Fire and Ice Sweet Pickles
From Susie, originally published in Southern Living

This recipe came from old Southern Living magazine many years ago.  I use the pickle juice from this recipe in my mother's potato salad recipe*. And I have reduced the amount of sugar, adding Splenda instead. (Editor’s Note: There are different versions of this recipe on the Internet plus a video on making them on YouTube)


2 ea 32oz. jars of Hamburger Sliced Dill Pickles - drain & discard all juice........Save the jars!
4 c Sugar or may substitue with 2 c Splenda for Baking, which is 50% sugar. I wouldn't use regular Splenda here, however. It won't bring out the extra juice well enough from the pickles.

2 Tbs Bottled hot sauce ( I like Louisiana Hot Sauce brand)
1/2 tsp Dried Red Pepper Flakes
2-3 tsp each ,Fresh Minced Garlic & Dehydrated Minced Onion
Combine all ingredients in a large bowl, stirring together well.  Cover & let stand, at room temp., for at least 2 hours......stirring occasionally. (New juice will form during this time.) Spoon pickles into 2 leftover jars. Pour juice equally into both jars.  Cover with original lids & store in the refrigerator. Pickles will be crunchy, sweet & spicy and are great on hamburgers, or on the side! Also good, chopped into Chicken, Tuna or Salmon Salad.

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