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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sweet hot no cook pickles Recipe

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This recipe for Sweet hot no cook pickles is from LaPatra's and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (46oz) jar dill pickles drained
18 Thai Chile peppers
2 cups sugar
1 tbsp white wine vinegar
Directions:
Directions:
Cut pickles into ¼ inch thick slices. Make 4 lengthwise slits in each Chile pepper, keeping stem end intact. Layer pickle slices alternately with peppers in a pickle jar.

Gradually add sugar, tapping bottom of the jar gently on a flat surface to allow sugar to settle in the jar. Add vinegar. Cover with lid and let stand at room temperature for 1 hour, shaking jar occasionally. Chill 8 hours, shaking jar occasionally to ensure even Chile pepper heat distribution. Store in refrigerator up to 2 weeks.

 

 

 

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