Prep Time
10 Mins
Stand Time
1 Hour
Chill Time
8 Hours
Yield
Makes 1 qt.

How to Make It

Step 1

Cut pickles into 1/4-inch-thick slices. Make 4 lengthwise slits in each chile pepper, keeping stem end intact. Layer pickle slices alternately with peppers in pickle jar.

Step 2

Gradually add sugar, tapping bottom of jar gently on a flat surface to allow sugar to settle in jar. Add vinegar. Cover with lid, and let stand at room temperature 1 hour, shaking jar occasionally. Chill 8 hours, shaking jar occasionally to ensure even chile pepper heat distribution. Store in refrigerator up to 2 weeks.

Step 3

*2 large jalapeño peppers, sliced, may be substituted.

Step 4

Note: For testing purposes only, we used Mt. Olive Kosher Dill Pickles.

Step 5

Sweet No-Cook Pickles: Omit peppers. Cut pickles as directed in Step 1; return to pickle jar. Proceed with recipe as directed.

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