Saturday, August 2, 2014

Fire & Ice Pickles

Adapted pic from foodie

 2 32-oz jars hamburger dill slices

4 cups sugar

2 Tbsp  Hot sauce

1 teaspoon cayeanne pepper

½ tsp crushed red pepper flakes

8 small cloves of garlic, peeled and lightly smashed

1/2 cup finely chopped onions

Drain pickles (discard the juice) and place in a large bowl.

Add the sugar, cayenne pepper,hot sauce,onions, red pepper flakes & garlic. Mix gently to combine.

Cover and let sit for 4 hours at room temperature, stirring occasionally.

Transfer pickles into 4 cleaned pint jars, distributing 2 cloves of garlic in each jar. Pour liquid to within 1/4" of the rim of the jar.

 Cover and let rest in the refrigerator for one week before eating.