St. Joseph Church’s Sweet Dill Pickles
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette-reader contribution
Categories: chutney, pickles, relish
Ingredients
- 1//2 gallon jar commercially prepared dill pickles
- 4 to 5 cups granulated sugar
- 2 to 3 cloves garlic, peeled
Directions
- Drain pickles, discarding juice, and cut pickles in big slices. Put slices in a bowl, add sugar and garlic. let sit on counter for 2 hours, stirring frequently until sugar is dissolved. Put pickles back in jar with garlic. Keep refrigerated. Best if made a week before serving.
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Fire and Ice (Hot Sweet Dills): Add 2 to 4 Tbsp. Louisiana Hot Sauce and 1 Tbsp. or more crushed red pepper flakes to sugar and garlic mixture.
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Kool Ade Dill Pickles: use a gallon of large whole dill pickles adding sugar and garlic as above, and add 2 to 4 packets of Kool-aide powdered drink mix with the sugar—preferably strawberry or cherry for the red color (may add a few drops food color if desired). For some strange reason, teens seem to love these. Serve them at parties on skewers, or popsicle sticks.