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Afterburner Pickles

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“This recipe is from the sister-in-law of a friend of my mother's. Really. The friend brought them to a meeting we went to and people started raving about them. I hesitated because I am not that fond of jalapenos. And then my mother made some. And I tried them. Oh MY! Your Mileage May Vary on the ingredients. These are really good with swiss cheese on rye.”
READY IN:
504hrs 20mins
YIELD:
1 gallon of pickles
UNITS:
US

Ingredients Nutrition

  • 1 gallon dill pickle (in a big glass or plastic jar)
  • 2 (16 ounce) jars pickled jalapeno peppers
  • 5 lbs sugar

Directions

  1. Take all the pickles out of the jar. Pour out the juice. Slice up the pickles.
  2. You just layer it: pickles, sugar, and then jalapenos. You use almost the whole bag of sugar. Fill the jar back up with the layers.
  3. Cover and sit on your counter. About every 3 days flip it over. My mom's friend left it out for 3 weeks. That's it. Pretty easy.

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