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Nutrition Facts
Serving Size 1 (131g) Recipe makes 12 servings
Calories 85
Calories from Fat 2		(2%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1461mg		60%
Potassium 135mg		3%
Total Carbohydrate 21.5g		7%
	Dietary Fiber 1.4g	5%
	Sugars 20.6g
Protein 0.8g		1%
detailed view... how is this calculated?

Simply Sweet Pickles (No Processing Required)

Recipe #391431 | 1 day | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Jan Marie
Sep 22, 2009

This is the simplest recipe ever! I've canned a lot of pickles, and this is now our favorite sweet pickle recipe. And the beauty of it is there is no water bath required! It has a little kick to it from tobasco sauce. I do NOT like hot, spicey food so I was sceptical at first, but trust me, there is just enough kick to this to make it interesting.

SERVES 12 , 24 pickles (change servings and units)

Ingredients

1 (48 ounce) jar kosher dill pickles
1 cup sugar
1 tablespoon Tabasco sauce
2-3 garlic cloves

Directions

1
Drain juice off pickles.
2
Cut into bite-size chunks.
3
Place back into original pickle jar.
4
Add sugar, tobasco and garlic.
5
Put the lid on and set on kitchen counter for two days. When you think of it, shake the jar. There is no liquid added, but juice comes from the pickles after a day or two.
6
Place in fridge and enjoy.

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Featured Reviews for This Recipe

From: michelles3boys

On Oct 10, 2009

Another 5 star review for these easy, tasty pickles. I remember, when I was younger, my Mom going through the long process of soaking cucumbers for days in one kind of solution, then washing them and soaking them in sugar to make sweet pickles. Wow, if she had known about this, I wonder if she would have gone through all that trouble. I was a little skeptical about the hot sauce, but it gives the pickles a nice kick. I may reduce the amount next time, just to have a more traditional sweet pickle. Oh, I also didn't have any garlic cloves, so I just put in the equivalent of garlic powder. It tastes great to me. Note: it only makes enough liquid to cover about 1/2 of the pickles, so you need to keep them shaken up. I highly recommend you give this recipe a try. Thanks Jan for submitting it!! Update I've made another jar, but this time only used a few drops of hot sauce. My boys and I like these a lot better. The others were too hot for the kids.

1 person found this review helpful

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From: DiB's

On Oct 1, 2009

Easily a 5 star recipe. Beyond easy to make and very tasty. I added a diced habanero to mine for a sweet-hotter pickle-would not change a thing! Thanks for Posting! Di

1 person found this review helpful

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From: V'nut-Beyond Redemption

On Sep 29, 2009

May I be the first to review this. Five stars for the ease and five stars for the taste. I had made some Dill pickles that turned out to be too sour for me (although my brothers said they were nice). I couldn't give them away (the pickles, not my brothers) so I kept in my fridge wondering what to do with very sour (IMHO) pickles (the sourness cause me gastric problems). When I saw this recipe, I thought I'd give it a shot. I had a pint's worth of pickles but used the whole recipe. Delish! The pickles were crispy and sweet. Couldn't stop eating them! Personally, I would use more garlic (love garlic). It's a keeper! Thanks for posting it and please thank Herb for me too! ; )

3 people found this review helpful

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From: Bobtail

On Oct 6, 2009

What a great recipe! I had a jar of homemade dill pickles in my cabinet. This method worked perfectly and so easily to turn them into a sweet pickle with a little bite to them. I was surprised that this actually turned the dill pickles a brighter, deeper green. The tang of the tabasco sauce and garlic hits your tastebuds right at the end of the bite I used Texas Pete and minced garlic that I had in a jar. So easy and good, Thanks Jan Marie !