HOT SWEET DILL YUM YUM PICKLES!
I love these for snacking…stacked on a cracker with cheddar cheese, pepperoni and/or cream cheese.
SUPER EASY RECIPE
INGREDIENTS-
1 large jar (about 46 oz) plain Dill pickle chips, about 6 cups
2 cups sugar
6 cloves garlic – minced
2 fresh jalapeños chopped
2 teaspoons red pepper flakes
Drain pickles and discard juice or save for sipping.
Begin layering into the jar: 1-½ cup of pickles per layer. Top the pickles with ½ cup sugar, 2 cloves of garlic sliced or chopped, ½ teaspoon of red pepper flakes, and ½ teaspoon of chopped jalapeño.
Repeat layers until all pickles are used. Pour any remaining sugar on top
Cover jar and store on the counter for about an hour, or until the sugar begins to liquify.
Stir or simply shake to mix the pickles well, and pull any undissolved sugar up from the bottom.
Cover and leave on the counter for several more hours, or overnight.
Stir and refrigerate 1 to 2 additional days.
