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Recipe: Fire and Ice Pickles

Preserving - Pickles, Relishes
Fire and Ice Pickles
From: Christine,.IA

2 jars (32 ounces each) dill pickle slices or spears
4 cups of sugar
1 T. Bullard's Louisiana Red Hot Pepper Sauce
1/2 t. crushed red pepper flakes
3 cloves of garlic

Drain and discard the juice from the pickles. Combine sugar, pickles, pepper sauce and flakes. Add three cloves of garlic and put them back in the jar. Make a great holiday gift with a log of sausage, cheese ball and crackers
They are best if you can let them set for a week and the flavors really come through. Refrigerate.


MsgID: 317756
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-12-19
Board: Daily Recipe Swap at Recipelink.com
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