1 large (46 ounce) jar whole sour dill pickles, about 6 cups sliced (not kosher dill)
2-1/2 cups of granulated sugar, divided
4 cloves of garlic, minced or thinly sliced and divided
2 teaspoons of pickled jalapeno, chopped, or to taste, can also substitute fresh jalapeno peppers if desired
2 teaspoons of red pepper flakes
Drain the pickles and discard juice but reserve the jar. Slice the pickles into 1/4 to 1/2 inch slices and divide into four equal parts. Begin layering into a larger jar, bowl or container, starting with one-fourth of the pickles - in my case it was roughly a 1-1/2 cup measure of pickles per layer. Top the pickles with 1/2 cup sugar, 1 clove of garlic sliced or chopped, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of chopped jalapeno. Continue repeating the layers, pouring all of the remaining sugar on top. Cover jar and store on the counter for about an hour, or until the sugar begins to liquefy. Stir or simply shake to mix the pickles well, and pull any undissolved sugar up from the bottom. Cover and leave on the counter for several more hours, or overnight. Stir and refrigerate 1 to 2 additional days. If desired, transfer the pickles with their juices back into the original or other smaller jars and store in the refrigerator. Can use Splenda instead of sugar.
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