Sweet-hot No-cook Pickles Recipe

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Sweet-Hot No-Cook Pickles

steph Rushing


I found this recipe in Southern Living August 2009 magazine. I substitute 4 jalapeno peppers for the thai chili peppers.
This is such a great way to serve pickles.

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5 Min


42 ounce jar(s)
dill pickles
2 c
1 Tbsp
white wine vinegar
thai chili peppers

Directions Step-By-Step

1. Cut pickles into 1/4-inch-thick slices. Make 4 lengthwise slits in each chile pepper, keeping stem end intact. Layer pickle slices alternately with peppers in pickle jar.

2. Gradually add sugar, tapping bottom of jar gently on a flat surface to allow sugar to settle in jar. Add vinegar. Cover with lid, and let stand at room temperature 1 hour, shaking jar occasionally. Chill 8 hours, shaking jar occasionally to ensure even chile pepper heat distribution. Store in refrigerator up to 2 weeks.

*2 large jalapeƱo peppers, sliced, may be substituted.

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy