Hot Cajun Pickle Chips

1 gallon hamburger dill pickle slices
5 pounds granulated sugar
1 1/4 ounces garlic flakes
2 ounces Tabasco sauce

Drain pickles in a colander for at least 30 minutes, pressing out the juice.

In a large bowl, mix together the sugar, garlic flakes and Tabasco sauce.

In a wide-mouth gallon jar, tightly pack alternating layers of pickle chips and sugar mixture. Close lid tightly and set aside on counter. Every 24 hours for five days, turn the jar over.

Divide into pint jars and seal. Chill before serving.

Yield: 8 pints

You can leave a response, or trackback from your own site.

Leave a Reply

You must be logged in to post a comment.