Spicy Sweet Pickles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 big jar (around 46 oz) of plain dill pickles
02 -
6 minced garlic cloves
03 -
2 teaspoons of chopped parsley
04 -
2 teaspoons of fresh, diced jalapeño (use less if you don't want much heat)
05 -
2 cups of sugar
06 -
2 teaspoons of crushed red pepper flakes
# Instructions:
01 -
Pour out the liquid from the pickle jar, saving it to use later. Chop the pickles into slices that are about 1/4–1/2 inches thick.
02 -
In your jar, alternate layers of ingredients: start with about 1.5 cups of sliced pickles, sprinkle 1/2 cup sugar, a bit of minced garlic, 1/2 tsp jalapeño, and 1/2 tsp red pepper flakes. Keep layering until everything's added.
03 -
Seal the jar and leave it on the counter for roughly an hour, giving the sugar time to dissolve into a syrup.
04 -
Give the jar a good shake or use a spoon to stir it all around. This helps everything blend and makes sure you get the sugar from the bottom.
05 -
Keep the jar covered and let it stay at room temperature for several more hours or overnight. After that, stir one more time and pop it in the fridge for a day or two before digging in.
# Notes:
01 -
These pickles are a blend of sweet, spicy, and tart flavors. They taste amazing on sandwiches, burgers, snack boards, or even straight from the jar.
02 -
You can keep them in the fridge for up to four weeks.
03 -
Want it spicier or milder? Add more or less jalapeño and chili flakes.