Sweet Heat Pickles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups granulated sugar
02 -
1 big jar (around 46 oz) of plain dill pickles
03 -
2 teaspoons chopped parsley
04 -
6 minced garlic cloves
05 -
2 teaspoons chopped fresh jalapeño (use less for a milder taste)
06 -
2 teaspoons crushed red chili flakes
# Instructions:
01 -
Save the jar for later, and pour off the pickle brine. Slice the pickles into pieces about 1/4 to 1/2 inch thick.
02 -
In the large jar, stack things in this order: 1-1/2 cups of pickles, 1/2 cup sugar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon chopped jalapeño, and 2 minced garlic cloves. Keep layering until everything is in the jar.
03 -
Put the jar lid back on and leave it to sit on the counter for an hour. You’ll notice the sugar turning into liquid.
04 -
Either shake or stir the jar well to mix everything together. Make sure no sugar is stuck at the bottom.
05 -
Keep the jar covered on the counter for a few more hours or overnight. Give it another stir, then refrigerate it for a day or two before eating.
# Notes:
01 -
These tangy dill pickles are sweet and fiery, with just the right mix of sugar and spice. Add them to sandwiches, burgers, snack boards, or eat them as is!
02 -
Keep in the fridge for up to one month.
03 -
Turn up (or down) the heat by tweaking the amount of jalapeños and chili flakes.