HOT SWEET DILL PICKLES 
After finding other hot sweet dill pickle recipes WAY too sweet, I came up with a good ratio. This is just the right combination of sweet, sour and spicy for me.

1 (32 oz.) jar sliced hamburger dills
3/4 cup sugar, divided
1 tbsp. Tabasco sauce

Drain the liquid from the jar of pickles and discard. Add sugar, 1/4 cup at a time and stir. Add Tabasco sauce and stir.

New liquid will start forming as you stir. Get it all stirred as much as you can, but the sugar won't completely dissolve right away. Put the lid back on the jar and shake. Put the jar upside down in refrigerator overnight, making sure to shake it every once in a while before bed.

The sugar should be dissolved by the next day and they will be ready to eat!

Submitted by: Holly Miller

recipe reviews
Hot Sweet Dill Pickles
   #192851
 Phyllis (Virginia) says:
Would give this 50 stars if possible. Fixed this yesterday. Just tasted this morning... Oh! My! Can't keep out of the jar. The chips will never make it to a burger. Unfortunately, for me - my grocer only had 16 oz. jars... I bought one - cut recipe in half. WOW! This is a keeper for sure. Thank you so much for posting. This recipe going into my permanent card files...
 #192852
 Phyllis (Virginia) says:
Holly - almost forgot something. This flavor is outstanding... have you ever used the leftover juice for anything else? Am thinking marinating cooked pasta - possibly working into potato salad, etc, Just too good to waste... do not want to discard after the chips are gone...

 

Recipe Index