Hot Sweet Pickles
Here is another recipe that you will absolutely thank me for.  Normally I am not a fan of sweet pickles, but these are different. They are just a little bit sweet and have a bit of kick. The recipe comes from my friend Tami and she served them on top of a cracker spread with cream cheese. It was a sweet, creamy, crunchy, hot explosion of yum! I would endeavor to restrain myself at her house and only eat a few at time.  Now that I have the recipe, I can sneak down for a late night snack with only the cats to judge me.  Not that I would do that.  But I could and…well, let me just share the recipe.
Hot Sweet Pickles
Ingredients
- 1 gallon dill pickles
- 2 cups sugar
- 1 small bottle Tabasco sauce
- 1 head of garlic, separated into cloves and cleaned
Instructions
- Drain the pickles and discard the liquid. Slice pickles into 1/2 inch slices and return to jar.
- Add remaining ingredients.
- Put the lid back on the jar and shake the whole thing like crazy.
- Refrigerate. Shake the jar 1-2 times a day for one week.
- Eat plain or serve with crackers spread with cream cheese.
www.themacandcheesechronicles.com
Lorri is right, these pickles are the bomb diggity! I can’t take the credit though. They were introduced to me by Jennifer, another neighbor on our little happy homeschooling street in DC.
Oh yeah! I love these pickles. I just might have to make some to satisfy a pregnancy craving I didn’t know I had. Thanks, Lorri.
These sound yummy! I think I’ll try these out with our Super Bowl foods. 🙂
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