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

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

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.

Ratings & Reviews

MJ Holderer's Review

MJ Holderer
June 10, 2012
I make these several times a year. Everyone loves these. Easy, hot, sweet, and good.

TrishBLong's Review

March 25, 2010
These are sweet and crunchy with a great dill flavor. They're so easy to make and everyone loves them.

KitchenKid's Review

August 25, 2009
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.