Afterburner Petite Dill Pickles
photo by Rita1652
- Ready In:
- 10mins
- Ingredients:
- 3
- Serves:
-
40
ingredients
- 340.19 g sliced pickled jalapeno chilies
- 1304.07 g petite dill pickles or 1304.07 g gherkins
- 236.59 ml sugar
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.
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Reviews
-
I have to admit, I expected to love these pickles. I wish I did. I guess the sugar should have given me a clue that they really weren't hot and spicy but sweet sweet sweet and spicy. I really don't like sweet picked so did a slight adjustment to the recipe... 32oz petite dills, 2/3 of a 12oz jar of jalape
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I love this recipe! I will admit to being nervous, tho. I mixed this up on a Thursday. We tasted it Saturday & ehhh....odd sweet dilly flavor but no spicy ZING . Back into the fridge with you! We pulled it out again on Monday & POW! What great, zippy, sweet, dilly, flavor!! I haven't decided exactly HOW I'm going to do it, but I want to recycle the jalapenos to make another batch. Nicole & I ate most of the jar yesterday afternoon! This is so easy & so great! I couldn't find a 46oz jar of pickles. The biggest I could get was 32. I was going to cut down on the jalapenos but, it turns out, when you remove the jar & juice, there's only 5oz of actual pickled jalapenos in that jar! So I used them all. It all fit barely but was fine after a day when the sugar dissolved. Thanks, Rita, you VIP, you!!! Made for Veggie Tag 4/12.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey