BeerBorg

This is a family tradition recipe that my mom made every year, though the "Momma" in the name means my paternal grandmother, who I guess got it from hers etc.
I thought some of you might be interested in them since we have a lot of "picklers" here. They are very easy to make, no cooking, and are a great inexpensive gift like jams.
They are very crunchy, sweet/tart and spicy but not really chili hot though they can be if your inclined by adding more chili peppers (dried Arbols).
One gallon jar of pickles, sour is preferred but hard to find so dills will work, drained then sliced 3/4 inches thick, then drained again.
Five pounds sugar
1/4 to 1/2 cup pickling spices
One whole head garlic separated, peeled and chunked (torn in pieces not sliced or crushed)
Six small dried hot chili peppers (Arbol, Serrano, Thai etc.)
Dried tarragon leaves (or tarragon vinegar)
1/4 c. vinegar

I used dried tarragon and cider vinegar but tarragon is a potent herb so YMMV

Layer pickles, pickling spices (and tarragon if using), dried chili and garlic in a large crock or non-reactive bowl and cover with layer of sugar, repeat until all pickles are covered
Cover with plastic wrap and lid and let sit for 24 hours in a cool, dry place stirring occasionally.

Divide into sterilized mason jars (jars without metal lids or add plastic wrap then cap) and let stand in cool dry place for two plus weeks.

Hope you like them.



P.S. I read that you can use the dill pickle juice for pickled eggs, tenderizing meat and other things so I put mine in a vodka bottle to hang onto.

again

Pretty cool. We have some local horseradish pickles on hand, my son gets a different brand of those too. I like spicy sweet.

This turned into a pickling frenzy; not that I'm complaining.
I doctored the dill pickle juice a bit and made two dozen eggs and renewed our supply of Do Chua (Daikon radish and carrots) while I was at it.

Hope the neighbors like pickles.

Birdie, check the recipe you posted; you may need a quick edit.

One of your ingredients is listed as "1/4 to 1/2 pickling spices." I assume you mean 1/4 to 1/2 tablespoon, but it might be teaspoons. Heck, it might be cups, for all I know. And, as we know from many bottle priming nightmares, there's a big difference between teaspoons and tablespoons.

Thanks Dave I fixed it.