These are sweet-hot dills. They're good with sandwiches, hamburgers and just to snack on. My DS tried this with whole baby dills and let them marinade for two weeks and they turned out great! We have had excellent results using a Splenda-sugar mix. This is FAST to prepare! You have to wait a few days to eat.

Posted on: May 4, 2006

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Ingredients

1 quart hamburger dills

1 cup sugar

1/4 (5 ounce) bottle Tabasco sauce (I reduce this quite a bit)

3-4 garlic clove, halved

Directions

1
1. Pour the liquid off of the pickles. Discard. These will make their own juice.
2
2. Add the garlic, sugar and Tabasco.
3
3. Turn over once a day for seven days. I start these upside down on the jar lid. They may be good by the second or third day. Sometimes ours are all gone by the seventh day. Keep these refridgerated.

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Nutrition Facts
Serving Size 1 (54g) Recipe makes 16 servings
Calories 56
Calories from Fat 0		(1%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 510mg		21%
Potassium 50mg		1%
Total Carbohydrate 14.3g		4%
	Dietary Fiber 0.5g	1%
	Sugars 13.8g
Protein 0.3g		0%
Vitamin A 107mcg		2%
Vitamin B6 0.0mg		1%
Vitamin B12 0.0mcg		0%
Vitamin C 1mg		1%
Vitamin E 0mcg		0%
Calcium 4mg		0%
Iron 0mg		1%
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Ingredients

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