Another bonus to military life: All of the wonderful recipes you encounter.
One of my neighborhood friends was raving about these pickles before the holidays. Since she is a gourmet cook I thought, okay I'll give them a whirl. When I first tasted the pickles alone, without the cracker and cream cheese, they were pretty good. However, when you serve them atop a wheat cracker, with a thin layer of cream cheese. . . .they are heavenly! I crave these pickles, I eat them as a snack, I eat them as a meal, they are so very delicious. Give them a try and let me know what you think.
Here's the recipe:
Take a gallon jar of dill pickles. Drain all of the juice (yes all of it. . .I know I thought I needed to save some, but I was wrong). Slice the pickles into 1/4 to 1/2 inch slices. Put all of the sliced pickles back in the jar. Next add one small jar of tabasco sauce, 4 cups of sugar, and a head of garlic cloves (peeled) to the gallon jar. Store in your refrigarator, shaking the mixture daily to ensure everything is mixing well. Let the flavors mingle for at least 4-6 days, and your pickles are ready. To serve you can either eat the pickles and garlic cloves alone (my friend K likes them best this way, she loves spicy food!) I prefer them served on the wheat cracker with cream cheese. ENJOY!