Spicy Sweet Pickles (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1 extra-large container (about 46 oz) plain dill pickles
02 -
2 cups of granulated sugar
03 -
6 minced garlic cloves
04 -
2 teaspoons freshly chopped jalapeño (use less to tone down spice)
05 -
2 teaspoons chili flakes
06 -
2 teaspoons freshly chopped parsley
# Instructions:
01 -
Pour out the liquid from the pickle jar and save the jar for later use. Cut pickles into pieces about 1/4 to 1/2 inch thick.
02 -
In a big jar, start layering: Add about 1-1/2 cups of pickles, sprinkle 1/2 cup sugar, 1/2 teaspoon jalapeño, 1/2 teaspoon chili flakes, and 2 minced garlic cloves. Keep repeating this until you're out of everything.
03 -
Close the jar and leave it on the counter for an hour or so until the sugar starts to dissolve into a liquid form.
04 -
Either shake or stir the contents really well so everything is well combined and any leftover sugar at the base gets mixed in.
05 -
Leave the covered jar sitting out for several hours, or even all night. Then stir it one more time and move it into the fridge for 1-2 days before eating.
# Notes:
01 -
These tangy-sweet pickles combine the zip of dill with just the right hit of sugar and spice. Perfect for sandwiches, burgers, snacks, or even eaten by themselves!
02 -
Best if eaten within a month. Always store in the refrigerator.
03 -
Want it milder? Use less jalapeño or chili flakes. Craving more kick? Add extra.