On Mon, 09 Aug 2004 22:51:15 GMT, "Mr. Wizard" >
wrote:

>
>"Goomba38" > wrote in message
...
>> Mr. Wizard wrote:
>>
>> > Just drain some of the juice from the jar and stir the sugar into it
>> > and then back into the jar. Garlic powder works best because it is
>> > stable and will not have any bacteria.
>> > Add a couple of split and seeded Serrano peppers for a real kick.
>> >
>>
>> Thanks I had thought that a hot pepper in there would be good. You
>> read my mind. LOL
>> Do you know any measurements for the sugar/garlic powder?
>> Goomba
>>
>For a big jar of pickles I add....
>tablespoon of sugar
>1/2 tsp garlic powder (this is STRONG)
>2 split Serrano peppers (leave seeds in for more heat)
>Let it rest in fridge for a couple day for best effect.
>

We sometimes do something similar, but we completely drain the jar
(quart) and put about a cup of sugar in it with the pickles. We also
put in several cloves of garlic and a whole red chile (usually
japone). We set the jar on the counter and turn in over (tighten the
lid) twice a day. The sugar draws the moisture out of the pickles and
makes its own juice. The pickles get very crunchy.

Works for pickled jalapenos, too.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore