I love pickles and spicy food. So after making one gallon of these hot and sweet pickles I am in pickle heaven. Thanks to my dear friend Marilyn she shared this recipe with me and now I am sharing it with you. She gave me the recipe awhile back and after the shock of seeing 9 cups of sugar I chose not to make them. But, when I ate the entire bowl at our last book club meeting I decided that I should make them and have them at every meal if I so desired. They would make a great gift Christmas, so keep that in mind. They are so easy.
Pick up a gallon jar of hamburger dill chips at Sam’s or your favorite grocery. Drain all the juice from the pickles. I opened the jar and turned it upside down in my colander and let the juice drain. You could save the vinegar. There are lot’s of uses for it. I was not thinking when I drained mine. Put all the ingredients on top of the drained pickles. I kept turning and shaking all the pickles, sugar, peppers, and garlic until mixed. Leave it on the counter for five days and turn the jar every day. Make sure that you really have the lid screwed on tightly. After 5 days put them in the refrigerator or place the pickles in sterilized jars. To sterilize the jars placing in the dishwasher works fine. You cannot get any easier than this!
Arthur’s Hot and Sweet Pickles from Marilyn
- 1 gallon dill chips
- 9 cups sugar
- 2 1/2 tablespoons crushed red pepper
- 5-6 cloves garlic
- Drain juice from the pickles. (I just left the pickles in the jar.)
- Add sugar, red pepper, and garlic.
- Mix by turning the jar upside down and shaking it until all the sugar seems to be dissolved. As you turn the jar it will continue to dissolve.
- Turn the jar every day for five days. I left mine on the counter. Make sure the lid is tightly screwed.
- Put into smaller jars and store in the refrigerator.
The Teacher Cooks