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.

Yield: Makes 1 qt.
Recipe from Southern Living

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Recipe Time

Prep Time:
Stand: 1 Hour
Chill: 8 Hours


Ingredients

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

Preparation

  1. 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. 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.
  3. *2 large jalapeño peppers, sliced, may be substituted.
  4. Note: For testing purposes only, we used Mt. Olive Kosher Dill Pickles.
  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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