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Fire and Ice Pickles Recipe

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This recipe for Fire and Ice Pickles, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
2 (32-oz jars) of whole dill pickles, drained
4 cups sugar
2 Tablespoons hot sauce
1/2 - 3/4 teaspoon dried crushed red pepper
3 cloves garlic, peeled

Directions:
Directions:
Cut pickles into 1/4 inch slices. Combine pickle slices, sugar, hot sauce, and red pepper in large bowl. Stir well. Cover mixture and let stand 2 hours. Stir occasionally. Spoon mixture into 3 (1-pint) jars. Add 1 garlic clove to each. Cover and refrigerate up to one month. For best flavor, WAIT ONE WEEK before eating.

***I usually quadruple this recipe. If I'm going to make this kind of mess, I may as well make a lot of pickles at one time. Besides, they go fast once you start sharing them with friends!

 

 

 

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