Afterburner Petite Dill Pickles
- Reviews 2
Ready In: 10 mins
Serves: 40
Ingredients
- 12 ounces sliced pickled jalapeno chilies
- 46 ounces petite dill pickles or 46 ounces gherkins
- 1 cup sugar
Directions
- In a large colander drain and mix the pickles and jalapenos. Discard juice.
- In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
- Packing down as you add the rest of the layers.
- Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
- It will release juice. Now watch it disappear.
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