Recipe for cooking hot cajun pickle chips
Recipes from Cajun Country :: Cajun Appetizers and Snacks
1 gallon hamburger dill pickle slices 5 lbs. sugar 1 1/4 oz. garlic flakes 2 oz. Tabasco sauce Drain pickles in a colander for at least 1/2 an hour, pressing out the juice. In a large bowl, mix together the sugar, garlic flakes and Tabasco sauce. In a wide-mouth gallon jar, tightly pack alternating layers of pickle chips and sugar mixture. Close lid tightly and set aside on counter. Every 24 hours for five days, turn the jar over. Divide into pint jars and seal. Chill before serving. Yield: 8 pints
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