Afterburner Pickles

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.

• Ready In: 504 hrs 20 mins
• Yields: 1 gallon of pickles

Ingredients

• 1  gallon dill pickle (in a big glass or plastic jar)
• 2 (16 ounce) jars  pickled jalapeno peppers
• 5  lbs sugar

Directions

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.