This is a easy pickle recipe that I got from my Grandfather, (told me not to give it to my father). You can make them as sweet or as spicy as you want. This one I'm just throwing online, the amount of ingredients can vary depending on how hot/sweet/garlicky that you want! All my friends at the bar LOVE these during the football game!
This is not a quick recipe, generally do one week in advance.
I purchase all my ingredients at Costco, because they go FAST once you feed them to people.
Start by draining ALL the juice out of the pickle jar. Then remove pickles from the jar, (I prefer just straining the entire jar into my sink, and letting the pickles dry) Slice pickles in approx. 1/4" slices, (crosswise). Drain the jalepenos the same.
Mince about 1/2 the garlic, leave the other half in full cloves. (peeled of course)
Pour about 1 inch of sugar in the bottom of the rinsed out pickle jar. Fill jar 1/5 of the way with pickles, followed by a layer of jalepenos and some of the garlic. Cover with another layer of sugar. Shake container to force sugar down inside the pickle mixture. Repeat until full. Personally I push as much jalepenos into the jar as possible. Once container is full, seal tightly and store in a cool area.
Daily place jar on the side, (watch for leaks). Roll jar from side to side until all sugar mixture is saturated into mixture.
THE LONGER THE MIXTURE SITS, THE BETTER THE FLAVOR!!
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 81 (87%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 23.6mg||7 %|
|Sodium 395.5mg||14 %|
|Potassium 94.5mg||2 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 93
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