Mamaw Pickles
Oh, Mamaw Pickles. One of my all-time favorite family recipes.
Serving
1 gallon or 4 32oz jars
Ready In:
24hrs
Good For:
Anytime
Introduction
About this Recipe
They’re so simple, but hold tons of flavor, taste amazing and are so addicting. These are a big nostalgic family food for me. Growing up, my Mamaw would make huge jars of these pickles and pass them out to family members like candy. I remember when I left for college, I would always make sure when I visited home to grab an extra jar to take with back with me, just so I would never run out. When my husband and I first started dating, he was a die hard pickle hater. Couldn’t stand them. He tried my Mamaw’s pickles ONCE and is now a ride or die pickle lover. At least for these.
Ingredients
- 1 gallon, whole dill pickles
- 2lb bag, sugar
- 2oz jar, Tabasco
Our Tips:
- Add to chicken salad, burgers, sandwiches, or just about anything else you would eat with pickles.
- Use them for fried pickles. Life changing.
- Once you eat all your delicious pickles, use the juice as a “pickle brine” for chicken, chicken wings, turkey, etc.
- If you want your pickles on the spicier side, add more Tabasco and less sugar. Same for if you prefer sweeter pickles, add more sugar and less Tabasco.
Step by Step Instructions
Step 1
First, remove whole pickles from the jar. Make sure you keep the juice!
Cut pickles into thick slices.
Step 2
After pickles are cut to your deisred thickness, add them back into the jar with the juice.
Step 3
Next, add your sugar and Tabasco to your jar. Mix well.
This is where you can play with the sweetness/spiciness of your pickles.
(To be honest, I asked my Mamaw and Mom about this step to get some more details on specific measurements, and they both just told me, “You just add as much as you want.” So, there’s that.)
Step 4
Store in refrigerator and let sit for 24 hours or longer, making sure all the sugar gets dissolved, and everything is mixed well
We divide ours out into smaller jars for easier storage and to share!
The longer the pickles sit, the spicier and more flavorful they will be. My husband actually prefers them when they’ve been sitting for a couple months in the fridge. We’ve had some that lasted us a year and were extra spicy!
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