Recipe: Fire and Ice Pickles (3)

Found 3 recipes:

Fire and Ice Pickles #1

1 gallon sliced dill pickles, drained
3 T. hot sauce
6 c. sugar
1 t. dry red pepper
6 cloves pepper

Drain brine off pickles and discard. Mix the ingredients and stir into drained dill pickles. Mix well. Pack into a 1-gallon jar. Refrigerate. Shake once or twice for the first 2 days.Fire and Ice Pickles #2

2 (32 oz.) jars sliced dill pickles, drained
4 c. sugar
2 T. hot sauce
1/2 t. dried red pepper flakes
Garlic cloves

Combine pickles, sugar, hot sauce and pepper flakes in large bowl; stir well. cover and let set about 2 hours. Stir occasionally. Refrigerate in covered jars. Add a garlic clove to each jar.Fire and Ice Pickles #3

1 gallon hamburger dill pickles
4# sugar
2 oz. Tabasco sauce
2 or 3 cloves garlic, optional

Drain pickle juice. Rinse with fresh water several times; drain. Layer pickles and sugar and garlic in jar. Add Tabasco sauce. Turn over daily for about a week until sugar is dissolved. Put in refrigerator.