Kevin Van Dam Forums

Recipe from the Texas Co-Op Power cookbook:

1 gallon sliced dill pickles
5 cups sugar
3 tbsp crushed red pepper
1 tbsp Tabasco
6 cloves garlic, chopped

Drain pickles, then return pickles to jar. Pour other ingredients over pickles. Replace lid; let stand. They will quickly make juice again; turn several times a day for 7 days. Put in pint jar. Refrigerate. They will get crispy after refrigeration.

I might just have to give this a try. Thanks!

My friend this sounds awsome,,,I bet you vary the recipe with just about everything, like garlic, and jalapeno peppers. Good job