Jalapeno Sweet/Dill Pickles
1 gallon dill pickles (whole dills, I use Vlassic brand Kosher Dills)
3 lbs. sugar
12 oz. jar of jalapeno peppers
Drain pickle juice off using a large colander. Slice pickles about
1/4 inch thick. Put pickles back in jar in layers (pickles, sugar,
peppers, repeat). I use the entire jar of peppers per gallon of
pickles, but you can use only 1/2 of jar for less kick. The pickles,
sugar and peppers will make their own juice. I leave the jar on the
counter for a little while, flipping it over every now and then to
help the sugar dissolve. Then I place them in refrigerator and
they're ready to eat in just a couple of days. You can transfer them
to a smaller pretty jars for gifts. I thought this would be a good
time to share...just before the holidays. Even my hard to please kids
and their friends love these! The taste is so unique. They're
crunchy, sweet, dill with a touch of hot. The pieces of jalapeno are
even good by themselves because the sugar makes them a milder flavor.
Hope you're brave enough to try these