Jalapeno Sweet Dill Pickles

1 gallon whole dill pickles
3 pounds granulated sugar
1 (12 ounce) jar jalapeno peppers

Drain pickle juice off using a large colander. Slice pickles about 1/4 inch thick. Put pickles back in jar in layers (pickles, sugar, peppers, repeat). You can use only 1/2 of jar of jalapeno peppers for less kick, if desired.

The pickles, sugar and peppers will make their own juice. Leave the jar on the counter for a little while, flipping it over every now and then to help the sugar dissolve. Then place them in refrigerator and they are ready to eat in just a couple of days.