I love pickles. And I'm willing to eat them lots of ways (in a box, with a fox...) but these are my absolute favorite. I eat them straight out of a bowl as a snack. In fact, when I was pregnant with my daughter I ate SO MANY that this conversation ensued:
my father in law: "baby girl, don't you think you should slow down on those pickles?"
me: "no. your granddaughter loves them and they're healthy!"
fil: "honey. you've had EIGHTY SEVEN."
me: (shamed) "seriously?"
fil: "no. but you should really stop eating them."
I really thought I might have eaten that many. I'm glad he wasn't actually counting.
So I got the recipe, which is my husband's grandfather's as far as I know, and it's written in his handwriting, which I love. Get your grandparents to give you recipe cards that they actually write out- I LOVE going into my recipe box and getting handwritten love from somebody who's not around to hug anymore.
I don't make them very often, but last time we went to visit this was waiting for me in the fridge, with my NAME on it so everybody else would keep their grubby mitts off:
And yes, that is a half gallon jar, why do you ask? So what if I've eaten almost the whole thing in less than two weeks?
1 gallon sliced dill pickles
4 pounds sugar (yes, POUNDS)
1 bottle tabasco sauce (I use a small one because I am a pansy, but you can adjust this to taste)
Drain liquid from pickles, reserving 2 cups.
Bring liquid to a boil. Add 4 POUNDS sugar, stir till dissolved, add tabasco. Stir well and add pickles back in.
If you're making a smaller recipe, basically it's a quart of pickles for every pound of sugar.
When I got these out the other day, my sister's husband ate some and said "wow. These are REALLY sweet. And not that hot." And then he kept eating them and soon his throat was on fire. They sneak up on you. At first you're lulled into complacency by the sugar and then the tabasco bites you.
My two year old asked for one today. I told him they were spicy but he insisted on tasting a "bee-ko". He ate it. He liked it. He had another. And another. And then number four...
He's now on his second string cheese to cool off his mouth and I may have turned him off pickles forever. Good. More for me.