Directions:
- Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
- During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 688.03 Kcal (2881 kJ) | ||
| Calories from fat | 0.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 6925.91mg | 289% | |
| Potassium | 738.22mg | 16% | |
| Total Carbs | 175.88g | 59% | |
| Sugars | 155.91g | 624% | |
| Dietary Fiber | 7.73g | 31% | |
| Protein | 8.02g | 16% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 0.1mg | 1% | |
| Calcium | 331.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 74.13 Kcal (310 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 746.2mg | 289% | |
| Potassium | 79.54mg | 16% | |
| Total Carbs | 18.95g | 59% | |
| Sugars | 16.8g | 624% | |
| Dietary Fiber | 0.83g | 31% | |
| Protein | 0.86g | 16% | |
| Vitamin C | 1.8mg | 27% | |
| Calcium | 35.7mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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