This appeared recently in our local newspaper. I haven't tried it yet.
FIRE & ICE PICKLES
2 (24-ounce) jars dill pickle chips
2 1/2 cups sugar
1 tablespoon hot sauce
1 teaspoon dried chili flakes
6 (8-ounce) canning jars (wide mouth)
Drain the two 24-ounce jars of dill pickle chips, reserving liquid.
In a large glass bowl, combine the dill pickle liquid, sugar, hot sauce and dried chili flakes. Stir.
Add drained pickle slices and stir to combine.
Set aside for 2 hours at room temperature.
Stir pickles and place in clean jars, dividing syrupy liquid that surrounds the pickles between jars.
Refrigerate. Makes 6 jars.
- Stephanie Walton
http://www.dailybreeze.com/ci_12901416?IADID=Search-www.dailybreeze.com-www.dailybreeze.com
FIRE & ICE PICKLES
2 (24-ounce) jars dill pickle chips
2 1/2 cups sugar
1 tablespoon hot sauce
1 teaspoon dried chili flakes
6 (8-ounce) canning jars (wide mouth)
Drain the two 24-ounce jars of dill pickle chips, reserving liquid.
In a large glass bowl, combine the dill pickle liquid, sugar, hot sauce and dried chili flakes. Stir.
Add drained pickle slices and stir to combine.
Set aside for 2 hours at room temperature.
Stir pickles and place in clean jars, dividing syrupy liquid that surrounds the pickles between jars.
Refrigerate. Makes 6 jars.
- Stephanie Walton
http://www.dailybreeze.com/ci_12901416?IADID=Search-www.dailybreeze.com-www.dailybreeze.com