You don't always have to start from the beginning.

I make most of our pickles from cucumbers or other vegetables that DH raises in the garden. Usually from seeds he started, often from seeds we've saved. But not always.

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

Drain and discard the pickle juice.  Slice pickles. Mix vinegar, Tabasco sauce, and garlic together.

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.