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  • 1 quart hamburger dills
  • 2 cups sugar
  • 1 TBS Tabasco sauce
  1. Drain juice from jar of pickles and discard.
  2. Place pickles in a large mixing bowl and add sugar.
  3. Allow to stand for 4-6 hours until sugar dissolves, stirring occasionally. After sugar has dissolved, add Tabasco sauce and stir the mixture to distribute evenly.
  4. Place contents of bowl back into pickle jar.
  5. Store in refrigerator.


  1. Add or subtract to the quantity of Tabasco to adjust the amount of heat. For my taste, 1 TBS is about right — it gives a hint of heat without overpowering the sweetness.


  1. These pickles — so easy to make — are always a big hit, especially when served with things like chili.
  2. They also make a good addition to a relish tray, accompanied with things like olives, bread-and-butter pickles, etc.

Southern Beans