Guest guest Posted February 26, 2004 Report Share Posted February 26, 2004 I'm not actually a pickle eater, but this recipe was really popular at my house when I was a teenager. They never lasted more than a day. Ingredients: One gallon jar of dill pickles One bottle of original tabasco sauce. One bag of sugar (2 pound or 4 pounds, depending on your taste.) Directions: Drain all of the liquid off of the pickles. Keep the jar. Cut all of the dill pickles into bite-sized pieces and return them to the gallon jar. Add the sugar and the entire bottle of tabasco sauce to the jar. Close the jar tightly, and let it set for a week, to infuse properly. Here's where it gets tricky: the recipe says to let them set (refrigerated) for a week. However, no one in our house could ever let them set that long- they gobbled them up right away. I am guessing that they will taste better if you let them set, but if you're not that patient, eat away. The sugar, Tabasco, and juice in the pickles will mix to form another sweet juice, in which the pickles will sit. The sugar will draw this juice out of the pickles. Like I said, I don't eat pickles, but everyone in the house swore by these and said they were the best they had ever eaten. If you like them, please let me know! - 00goddess Get better spam protection with Mail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2004 Report Share Posted February 27, 2004 That poor jar never had a chance..couldn't even last a week, LOL, I love it. This does sound excellent!! Thanks. S. , reptile grrl <reptilegoddess> wrote: > I'm not actually a pickle eater, but this recipe was really popular at my house when I was a teenager. They never lasted more than a day. > > Ingredients: > > One gallon jar of dill pickles > One bottle of original tabasco sauce. > One bag of sugar (2 pound or 4 pounds, depending on your taste.) > > Directions: > Drain all of the liquid off of the pickles. Keep the jar. Cut all of the dill pickles into bite-sized pieces and return them to the gallon jar. > > Add the sugar and the entire bottle of tabasco sauce to the jar. > > Close the jar tightly, and let it set for a week, to infuse properly. > > Here's where it gets tricky: the recipe says to let them set (refrigerated) for a week. However, no one in our house could ever let them set that long- they gobbled them up right away. I am guessing that they will taste better if you let them set, but if you're not that patient, eat away. > > The sugar, Tabasco, and juice in the pickles will mix to form another sweet juice, in which the pickles will sit. The sugar will draw this juice out of the pickles. > > Like I said, I don't eat pickles, but everyone in the house swore by these and said they were the best they had ever eaten. If you like them, please let me know! > > - 00goddess > > > > > Get better spam protection with Mail > > Quote Link to comment Share on other sites More sharing options...
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