*One of Mary Myrick’s best recipes*
Ingredients:
- 1 qt. jar of dill pickle slices or spears
- 2 cups sugar
- 1-1/2 tsps. hot pepper sauce (such as Texas Pete or Tabasco)
- 1/4 tsp. crushed red pepper flakes
- 2 small garlic cloves, peeled
Drain the pickles and discard the brine. Save jar. In a large glass bowl, combine all ingredients except the garlic. Mix well, cover and let stand 2 hours, stirring occasionally. Spoon into jar and add garlic cloves. Cover and refrigerate 1 week before serving.
These are great. You can, of course, vary the heat either way. You can get the whole pickles and cut them up as desired.