Cooking and Recipes

George’s Pickles

It’s going to be photos and recipes this week because it’s that crazy busy time of year.  Hall decking leaves little time for my ministry of writing mediocre drivel for the world wide web.

Tomorrow or the next day, because I like to be precise — and because I like you! — I’m going to show you how to make crystallized ginger which is lovely in a cup of hot tea.  It’s a bit of trouble to make but keeps well and I think it’s worth it.

But today it’s about the pickles…

This is a recipe that I got from my father-in-law George who has so many recipes in the church cookbook that they finally had to set a limit.  These pickles are super easy to make, keep well and make a nice little hostess gift for pickle lovers.  They are also great in tuna salad or in potato salad or just on the side.  Even people who don’t really like pickles usually like these.

You will need three ingredients — pickles, sugar and Tabasco.

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Take a regular old jar of pickles, any old kind will do. Drain off all the liquid.

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Chop them into thick slices and return them to the jar.

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Fill up the jar with sugar. It will seem like a crazy amount of sugar, but trust me on this.  This was a 46 oz. jar and I used at least three cups of sugar.  Add about 1/4 bottle of Tabasco for a 46 oz. jar of pickles — more if you like the taste of fire, less if you don’t.   In about an hour or so, all of the sugar will dissolve.

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Set the pickles aside for one week.  I turn my jar from time to time throughout the week to distribute the sugar and Tobasco. George says you don’t have to, but it gives me something to do.

I know they sound kind of awful and at first they even look kind of awful, but in one week and you will have a jar of delightful firey-sweet crunchy pickles.

27 thoughts on “George’s Pickles

  1. I gotta say… it sounds intriguing. Sugar and Tobasco brought together with the taste of pickles just opens right up for a wide variety of culinary possibilities, aside from just eating. Will have to try this.

  2. This sounds really good. I LOVE pickles! So do you use dill pickles? : )

    * * *
    Actually I do use dill pickles. George says you can use any kind of pickles, but I’ve always used dill.

  3. Do you refrigerate the pickles during this process? It didn’t seem like it from your instructions, but it seems a little strange to me…

    * * *
    Nope, you can leave them right out on the counter. The acidic combo of Tabasco and sugar would probably kill just about anything. I usually put them in the fridge when the week is up and after the sugar dissolves.

  4. George must be a pretty interesting guy…
    I love DILL pickles, —
    I think I will reserve me judgement until I get around to making them…!
    Still, sounds very interesting…

    * * *
    George is awesome and I’m so lucky to have him for my daddy-in-law.

    The first time I tried them I thought they were so good and then George told me how he made them and I thought “Are you kidding me?” But sure enough, it works. They key is getting the Tabasco to suit your taste. I like them hot, AD not so much.

  5. My mom makes these….easy-peasy!! And absolutely, scrumpdilly-ishous!!!! When making them for the holidays, you can also add a bit of red food coloring (if you don’t object to the dye….lol); makes them very festive.

  6. I really enjoy your ministry of mediocre drivel and hope that the Lord does not call you to leave it anytime soon.

    The pickles sound weird, but intriguing enough that I may try them. Do you prefer a certain pickle brand? I mean, do you go all-out Clausens, or cheap store brand?

  7. Yum! That sounds good actually. Do they have to be dill pickles or can I use cornichons?

    I make crystallized ginger too but have never put it in tea. Are you sure? What I do is cover it in melted dark chocolate and eat it, I mean, share it with friends. We also put it in ice-cream when Donn makes his famous coconut-camel ice cream (Ok he doesn’t anymore, that was Mauritania, where you could buy camel’s milk at the store). The leftover syrup is great over ice cream too!

  8. Uh-oh, my family would go mad for this! The problem with pickling is that the ENTIRE HOUSE smells like vinegar for weeks afterwards. Buying pickles and doing something nice with them sounds like a good thing!

    * * *
    No cooking, no vinegar, no pickling, no smell.

  9. Intriguing . . I’ll have to try it sometime. It never occurred to me that I could crystallize my own ginger, I’m looking forward to that one!

    As I’m also looking forward to when you have time for more mediocre drivel.
    😉

  10. Ooooooooo . . . I love pickles. I learned to make my grandma’s homemade ones a few (um 16) years ago. I will have to try this! I am a pickle lover. One question though, what size bottle of tabasco is that? Again, thanks so much for sharing your recipes!

    * * *
    That is 5 oz. jar of Tabasco. To start, I would only use about 1/4 or less of the bottle of Tabasco for a 46 oz jar of pickles. After they set for a week, taste them and then add more if you want more fire. The amount of Tabasco is really to taste, so use your best judgment! I personally like to go a little crazy with the Tabasco.

  11. Cool recipe! As a pickle lover, I’m gonna try this. And I don’t consider what you write to be “mediocre drivel”.

  12. I have to honest. If anyone else suggested this recipe I would have laughed and thought it a good joke. Sugar and Tabasco sauce with pickles?

  13. “Hall decking leaves little time for my ministry of writing mediocre drivel for the world wide web.”

    THAT, my friend, is why we all read you. My version: “I’m too busy this week to write fun stuff for you all to read.”

    I still think back to your piece on Susan Boyle and covet your eloquence. Keep it up!

  14. I bet my hubby would LOVE this… I might have to surprise him! I wonder how it would work with another kind of hot sauce since I have Dave’s Insanity Sauce on hand, but not Tabasco… I’m guessing use a lot less!

  15. Adding to my to-try list. My mother-in-law used to make the best Christmas pickles – sweet and red (used red hots) and I had good success with them once. Second batch didn’t turn out so well. Your recipe sounds easy enough for me and I like a sweet crunchy pickle!

  16. I have got to try this. The ginger recipe seems like a lot of trouble for someone who does not drink much, if any, hot tea. But these pickles – that I can do.

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