Fire and Ice Sweet Pickles
From Susie, originally published in Southern Living

This recipe came from old Southern Living magazine many years ago.  I use the pickle juice from this recipe in my mother's potato salad recipe*. And I have reduced the amount of sugar, adding Splenda instead. (Editor’s Note: There are different versions of this recipe on the Internet plus a video on making them on YouTube)
 

FIRE & ICE SWEET PICKLES

2 ea 32oz. jars of Hamburger Sliced Dill Pickles - drain & discard all juice........Save the jars!
4 c Sugar or may substitue with 2 c Splenda for Baking, which is 50% sugar. I wouldn't use regular Splenda here, however. It won't bring out the extra juice well enough from the pickles.

2 Tbs Bottled hot sauce ( I like Louisiana Hot Sauce brand)
1/2 tsp Dried Red Pepper Flakes
2-3 tsp Fresh Minced Garlic & Dehydrated Minced Onion
Combine all ingredients in a large bowl, stirring together well.  Cover & let stand, at room temp., for at least 2 hours......stirring occasionally. (New juice will form during this time.) Spoon pickles into 2 leftover jars. Pour juice equally into both jars.  Cover with original lids & store in the refrigerator. Pickles will be crunchy, sweet & spicy and are great on hamburgers, or on the side! Also good, chopped into Chicken, Tuna or Salmon Salad.

* Altie's Old Fashioned Sweet Tasting Potato Salad With Dressing from at HeritageRecipes.com

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