Recipe by KIKI810
"These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year!!"
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1 (5 ounce) bottle
hot pepper sauce (e.g. Tabasco™)
1 (5 pound)
bag of white sugar
I had a blast making these pickles! They are so close to tasting like Tony Packo's Sweet Hots. I made two gallons, one jar cut into spears and the other cut into thick slices. I like the slices better and they were to my liking after only five days. I am going to experiment with about half the sugar and a little less garlic, next time. The Tabasco is perfect, though. I processed some of the finished pint jars in a boiling water bath for ten minutes so I can keep them longer. Thank you for sharing this recipe!
These are only so so. I love pickles, but these are not amazing; we ended up not eating all that we made. Darn it!
This is similar to a recipe I have
used, except we purchased gallon jars of hamburger slices at Sam's instead of having to slice the pickles. As you described, they are dark green, crisp and yummy. Everyone loves them. My recipe calls them "cheater pickles." We packaged them in small containers with a red plaid ribbon for Christmas gifts. A big hit!
Mine did not call for the hot sauce.
This recipe was fun and easy to make. The flavor is similar to bread and butter pickles, but with a little extra kick. I love the ease in which one can adjust the recipe to suit their preferences. For instance, I didn't have hot pepper sauce, so I used red pepper flakes. Also, I used about half the sugar and the recipe came out just fine.
Texas Christmas Pickles will be a staple in my refrigerator all year 'round! Thanks a million for sharing this recipe.
These pickles are awesome. I've been searching for a recipe like this for months! I made them at Christmas and they were a big hit. I just made my 2nd batch the other day. I did make a couple of changes...I used the sliced dill pickles. I used about 5-6 oz of jalapeno juice instead of tabasco. (from a jar of pickled jalapeno's)I also added about 1 1/2 cups of sliced jalapeno's (I had to remove some pickles to make room.) 4 1/2 cups of sugar was all I used as well. These were so crisp! I've had several requests for the recipe. These are excellent with grilled cheese sandwiches and burgers.
I tried these and they turned out great ,as long as I used the cheap brand of dill pickles ,whether I made strips out of whole ones, or ,the sliced ones , (both of the "cheap" ones came from Sam's), when I tried recipe using "Claussen" Dill Strips they turned out shriveled and limp, They still had a good taste , but were not crunchy ! My friends and family love the cheap, crunchy ones ,to those who like them hotter, I add a couple of red peppers, makes them pretty ,too
Note: sugar pulls out the moisture from the drained pickles. If your pickle spears come out too shrunken, cut the amount of sugar. One or two reviews said they cut the sugar by half.
Everyone really liked these. I was skeptical, but ended up happy with the results. I love the crispness of them.
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Christmas Pickles
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: < 1
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