Saturday, June 26, 2010
A friend served these pickles at a Garden Club luncheon a few months ago and everyone present asked for the recipe. They're that good. And they start with a jar of dill pickles.
Pat's Cajun Pickles
1 gallon whole dill pickles
7-1/2 cups sugar
1 cup tarragon vinegar
1 to 2 ounces Tabasco sauce (I use the full amount but we like the heat)
2 cloves garlic, minced
1 large onion, sliced
Layer pickle slices, onion slices, sugar and vinegar mix in emptied pickle jar. Put on the lid and seal with plastic wrap because the lid invariably leaks during rolling.
Lay jar on its side on counter (you may want to put a folded kitchen towel under the jar to stop it from accidental rolling). Roll the jar to mix ingredients. I tilted and sort of shook mine to get the blending started but that's not required. The sugar will eventually dissolve if you remember to roll the jar several times each day. Let set on counter for 7 days before eating. You can refrigerate after the time's up if you want.