If you love sweet pickles, this recipe kicks things up a notch with a splash of heat. The outcome is a sweet hot pickle that will make your burgers sing, your charcuterie tray irresistible or just about any savory dish stand out above the rest! This particular recipe came to me from one of my husband’s co-workers and it’s a gem. The recipe starts with one gallon of dill pickles, your mission will be to transform these already delicious pickles into a sweet, spicy delicacy.  There will be plenty to share!   

Sweet Hot Pickles

Ingredients:

• 1 gallon jar of whole dill pickles

• 5 cups of sugar

• 2 whole cloves of garlic, peeled (optional)

• 4 ounces hot sauce (I prefer Texas Pete)

Directions:

Drain one gallon of dill pickles.  Discard the pickle juice from the jar. Cut each whole pickle into slices or chunks as you prefer and replace the pickles into the empty jar. Add sugar, hot sauce, and garlic cloves. Cap the jar and ensure the lid is tight, then shake well for about 30 seconds or until the sugar is dissolved. Once finished, turn the jar upside and sit the jar on its lid as pictured below. I recommend putting the jar onto a plate in case there is any seepage, but there rarely is for me.

Each day for 5 days, shake the jar to ensure the sugar is mixed well and place back on its lid. Do not refrigerate just yet.  At the end of the fifth day of mixing the sugar, refrigerate (right side up) and enjoy.

Tips and Tricks:

If you prefer more garlic, try Kosher dill pickles, as they typically have more garlic than a normal dill pickle. For ease of storage and to make gift-giving easier, place pickles in smaller jars and store in the fridge.