Sweet-Hot No-Cook Pickles

Wear plastic gloves when working with the chiles. For equally great taste without the hotness, make the Sweet No-Cook Pickles variation.


Makes 1 qt.

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Stand: 1 Hours
Chill: 8 Hours


1 (46-oz.) jar dill pickles, drained
18 Thai chile peppers*
2 cups sugar
1 tablespoon white wine vinegar


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.

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.

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

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

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

Anita Wilbanks, Canton, Georgia,

Southern Living

August 2009
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