landarc
somebody shut me the fark up.
Hey Wampus, you should try these if you want a spicy and addictive BBQ pickle side.
YeloNUTZ' Sticky Pickles (John Chips)
To make your own batch you'll need the following ingredients:
One gallon of whole dill pickles
Four pounds of sugar
Two ounces of Red Pepper sauce like Tabasco or Trappys (I now use Lucky Dog)
One twelve ounce can of jalapeno slices (John uses more, maybe 18-20 ounces and some of the juice)
Drain the pickles and discard the sour brine.
Cut the pickles into slices or spears or whatever suits you.
In a large mixing bowl, combine the sugar, Red Pepper sauce and the jalapenos.
Alternately spoon sugar mixture and pickle slices back into the jar untill it's all in there which takes a little pushin' and packin' towards the end.
During the next couple of hours, turn the jar over every few minutes to agitate the sugar and help it dissolve.
The pickles will give up enough new brine to totally dissolve the sugar over the next couple of hours. Stick'em in the 'fridge and in a couple of days they'll be ready!
They should stay refrigerated.
I cheat and use pre-sliced dill pickle slices, get good ones. For the record, Bread and Butter does not work. I like to flip the jar over a few times over a few days. It helps mix things.
YeloNUTZ' Sticky Pickles (John Chips)
To make your own batch you'll need the following ingredients:
One gallon of whole dill pickles
Four pounds of sugar
Two ounces of Red Pepper sauce like Tabasco or Trappys (I now use Lucky Dog)
One twelve ounce can of jalapeno slices (John uses more, maybe 18-20 ounces and some of the juice)
Drain the pickles and discard the sour brine.
Cut the pickles into slices or spears or whatever suits you.
In a large mixing bowl, combine the sugar, Red Pepper sauce and the jalapenos.
Alternately spoon sugar mixture and pickle slices back into the jar untill it's all in there which takes a little pushin' and packin' towards the end.
During the next couple of hours, turn the jar over every few minutes to agitate the sugar and help it dissolve.
The pickles will give up enough new brine to totally dissolve the sugar over the next couple of hours. Stick'em in the 'fridge and in a couple of days they'll be ready!
They should stay refrigerated.
I cheat and use pre-sliced dill pickle slices, get good ones. For the record, Bread and Butter does not work. I like to flip the jar over a few times over a few days. It helps mix things.
