Total Time
504hrs 20mins
Prep 20 mins
Cook 504 hrs

This recipe is from the sister-in-law of a friend of my mother's. Really. The friend brought them to a meeting we went to and people started raving about them. I hesitated because I am not that fond of jalapenos. And then my mother made some. And I tried them. Oh MY! Your Mileage May Vary on the ingredients. These are really good with swiss cheese on rye.


  1. Take all the pickles out of the jar. Pour out the juice. Slice up the pickles.
  2. You just layer it: pickles, sugar, and then jalapenos. You use almost the whole bag of sugar. Fill the jar back up with the layers.
  3. Cover and sit on your counter. About every 3 days flip it over. My mom's friend left it out for 3 weeks. That's it. Pretty easy.
Most Helpful

A very easy fun recipe to put together. I used Polish Petite dill pickles 46 ounces which is about 1/4 of a gallon. Then I used 24 ounces of sliced jalapenos, and 3 1/2 cups of sugar. One cup was 6 ounces when I weighted it. Don`t be afraid to press the ingredients as you layer to remove air bubbles. I managed to used the same jar the pickles came in. Which is why I only used only 21 ounces of sugar, that is all I could get into the jar. Besides it`s a lot of sugar!!! I did add sugar in layers but then topped with as much as I can get in. Pushing the ingredients down to absorb the juice that came from layering. I`ll be back with a star rating. My husband is not going to last 3 days!!!! OK we had this tonight! My DH loved the heat but was not fond of the sweetness. I myself like the sweetness and the heat was good as well. Thanks!

Rita~ July 20, 2008