Afterburner Petite Dill Pickles

Recipe by Rita1652
READY IN: 10mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces sliced pickled jalapeno chilies
  • 46
    ounces petite dill pickles or 46 ounces gherkins
  • 1
    cup sugar
Advertisement

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.
Advertisement