Sweet-Hot No-Cook Pickles

★★★★★ 1 Review
smlyons79106 avatar
By steph Rushing
from amarillo, TX

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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prep time 5 Min

Ingredients

  •   42 ounce jar(s)
    dill pickles
  •   2 c
    sugar
  •   1 Tbsp
    white wine vinegar
  •   18
    thai chili peppers

How To Make

  • 1
    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 jalapeño peppers, sliced, may be substituted.

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