It's about time I share this super garlic pickle recipe with you. I tried to post it before, but as you know, pickle are not so photogenic. My point & shoot camera plus my lack of photography skill a year or two ago didn't help much to improve the look either. But now, a proper introduction is in order for these fabulous (yes, pickles can be quite fabulous) garlicky pickles with a delightful kick.
Drain all the pickle juice. After slicing the pickles, put them back in the jar, then add Tabasco sauce, garlic cloves, and sugar. Easy, wasn't it? After 2-3 days in the refrigerator, it is ready to serve.
Simple Garlic Pickles
1 jar one gallon, whole kosher dill pickles, regular sour kind
1/2 C Tabasco sauce
8-10 whole garlic cloves, peeled
3 C granulated Sugar
Completely drain and discard all the pickle juice. Cut pickles into 1-inch slices. Put sliced pickles back into the empty jar then add the remaining ingredients.
Screw on the jar lid very TIGHTLY. Turn jar upside down and refrigerate; pickle juice will exude and dissolve the sugar. Just incase the pickle juice leaks, put a small pan under.
Refrigerate pickles 2-3 days, turning the jar once or twice a day. Now it's ready to serve.
Keeps crunchy for about 2-3 weeks.