Jalapeño Sweet Dill Pickles

Ingredients

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

Instructions

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 jalapeño 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.