posted by Beaston 12-03-98 10:23 AM
Fire and Ice Pickles
1 qt. dill pickles, drained and sliced in chunks
2 cups sugar
1 Tbsp. hot sauce (Tabasco®)
1/2 tsp. dried red pepper flakes
Mix all together and let set for 2 hours for sugar to dissolve and then put back in jar.
Refrigerate.
Let them sit for about a week before eating.
You can also regulate the Tabasco if you don't like them quite as hot.