Sweet-n-Spicy Garlic Dill Pickles
· One 16 ounce jar dill pickle slices
· 2 cups of sugar
· ½ to 1 Tablespoon hot pepper sauce (I use Cholula)
· 5 pressed garlic cloves or 2 teaspoons chopped garlic
· ¼ teaspoon red pepper flakes
Pour ALL of the ingredients in a bowl. (Save the pickle jars because you are going to use them later.)
Now stir the mixture all together until the sugar is mostly dissolved. Cover with plastic wrap and chill for 24 hours. You may want to stir them occasionally if you think of it, but sometimes I forget and they still turn out fine. Be sure you taste one if you stir it, so you can get an exciting sneak peek of flavor!
Next, take them out of the refrigerator and fill the jars with pickles. Once the pickles hit right before the rims, pour in the juice. For some reason I always have a few pickles that I can’t get back into the jars. It is important that you leave some room for some juice though, so just eat those extra pickles yourself.
Here’s a little FYI for you. Re-jarring the pickles gets a kinda messy. You will want to rinse the jars off after you put the lids back on. Just in case you don’t know this, when you rinse things off they get wet. When wet they can be slippery. When you drop a slippery jar of pickles on your kitchen floor it will break and you will have a sticky, filled with glass shard, catastrophe on your hands. I am not saying this happened to me, but it might have.
Your pickles are ready to store, eat, or give away after the lids are secured.