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Jalapeno Sweet Dill Pickles

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


  1. Drain pickle juice off using a large colander.
  2. 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.
  3. 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.
  4. Place them in refrigerator and they are ready to eat in just a couple of days.