Wear plastic gloves when working with the chiles. For equally great taste without the hotness, make the Sweet No-Cook Pickles variation.
1 (46-oz.) jar dill pickles, drained
18 Thai chile peppers*
2 cups sugar
1 tablespoon white wine vinegar
How to Make It
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.
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.
We loved a discontinued commercial pickle that was sweet and hot. This recipe satisfies our cravings. Easy and delicious - your guests will be surprised! And, YES - you only add sugar and 1 T of vinegar - it dissolves and you have plenty of liquid.
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