Sweet and Hot Pickles
Cook Time
2400
mins
Calories
9
Serving Size
20
description
Lot of waiting for them but....These are just awesome on ....anything
ingredients
1 large jar of whole dill pickles
sugar
1 small jar of hot jalapeno slices
1 tbsp. of red pepper flakes
1 head of garlic, yes, the whole head peeled and thinly sliced.
1 fresh habenero pepper, poked full of holes with a toothpick
directions
Drain all the juice off the whole dill pickles.
Slice pickles into very thin slices.
Pack the sliced pickles back into the original jar in layers as follows:
Layer of pickles
about 1/4 cup of sugar
a few jalapeno slices
a sprinkle of red pepper flakes
a few pieces of slivered garlic
Continue until the jar is completely packed.
Bury the fresh habenero deep in the middle of the jar.
Cover with a piece of wax paper.
Screw the top back on tightly.
Invert the jar and store in the refrigertor for at least one day if you can stand it.
Best if allowed to mellow for 3 days inverting every 12 hours.
They get hotter as time goes by. But, boy oh boy are they good.