Quincy's Recipe Corner
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Fire and Ice Pickles

Two 32 ounce jars sliced dill pickles, drained
4 cups sugar
2 tablespoons hot sauce
½ to ¾ teaspoons dried pepper flakes
3 cloves garlic, peeled
 
Combine pickles, sugar, hot sauce and pepper flakes in a large bowl; stir well. Cover and let stand for two hours, stirring occasionally. Spoon pickles into three 1 pint canning jars, adding one garlic clove to each jar. Cover and refrigerate up to one month.

Yield: 3 pints

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Last Updated: 8/18/2015 1:36:54 PM

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