Sunday, December 18, 2016

Fire & Ice Pickles - a little something for you!

A bit of notary news for you sociable notaries--the end of month is coming.

Do you need to take a dish somewhere in the next few days? Plan for it now!  Go buy four items (listed below in Christmas red) and you'll be set.

I love dishes that are easy to fix, easy to transport, and people ask for the recipe. Print this off and take it with you! (OR, click here and grab my recipe from my Google Docs without all these notes.) 

People will ask for the recipe! 

Merry Christmas

Brenda Stone – 2016 –

Fire & Ice Pickles

  • 1 Big Ol’ Jar of Dill Pickles (not Kosher dill) like from those football/baseball games. I use Del Dixi.
  • 5 lbs. of Granulated Sugar
  • 4 Bulbs of Garlic (aka 12-16 cloves)
  • 1 Small Bottle of Tabasco Sauce (2.5 fl oz)

Put all the pickles in a large pan or bowl and pour off the juice.

Nip off the ends of the pickles as you go and slice them in rounds about ¼” to 1/3” wide.
Slice the garlic cloves very thin. 

After all are sliced, start layering in the bottom of the jar pickles, several douses of Tabasco, garlic, and sugar.

Repeat until all ingredients are used up and the jar is full. 

The sugar will infuse the dill pickle slices and make them sweet, hot, and crispy…basically, they are candied dill pickles with a touch of Louisiana hotness.  The juice will seep out of the pickles and you’ll have a dill-Tabasco-syrupy-mess that seems to get everywhere, but OH so delicious and worth the trouble!

I put my jar directly into the refrigerator on its side.  Turn it every hour, or as often as you can.  Probably four times on the first day is enough.  Once all the sugar is dissolved, you can sit it upright.  Open the lid and stir it regularly. Do this for three to four days before serving.  To keep it from leaking sugar juice into the fridge, either bag the lid with a gallon size Ziploc bag or put it on a large baking sheet. 

Brenda Stone – 2016 –

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