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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.
Place them in refrigerator and they are ready to eat in just a couple of days.
Vegetable Canning Recipes
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