2 (32-ounce) jar dill pickle slices
4 cups sugar
1 tablespoon Crystal hot sauce
½ teaspoon crushed red pepper flakes
4 garlic cloves, peeled and crushed
½ cup sambal oelek
- Strain pickles, reserving juice for another use like brining chicken. In a large bowl, combine all ingredients and mix thoroughly with your hands. Gently massage pickles.
- Transfer pickles back to jar and let sit at room temperature for 2 hours, stirring them periodically. Refrigerate jars for at least 7 days and up to 1 month.
- Recipe by Ben Ellsworth of The Royal American in Charleston, South Carolina