Description
Sweet Heat Pickles combine the tangy crunch of dill pickles with a fiery blend of jalapeño, red pepper flakes, and garlic, sweetened with sugar for a perfect balance of sweet and spicy. This no-cook, quick-pickling recipe creates a flavorful snack or condiment that’s ready in just a few days.
Ingredients
Scale
Pickles
- 1 large jar (about 46 oz) plain Dill pickles
Spices and Sweeteners
- 2 cups sugar
- 6 cloves garlic – minced
- 2 teaspoons fresh jalapeño – chopped (adjust to heat preference)
- 2 teaspoons red pepper flakes
- 2 teaspoons parsley – chopped
Instructions
- Prepare Pickles: Drain pickles and discard the juice. Save the jar for later use. Slice the pickles into 1/4 to 1/2 inch thick pieces.
- Layer Ingredients: Begin layering the pickles into a larger jar by placing about 1 and 1/2 cups of pickles per layer. Top each layer with 1/2 cup sugar, 2 cloves of garlic sliced or chopped, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon chopped jalapeño.
- Repeat Layers: Continue layering the pickles and toppings until all pickles are used, pouring any remaining sugar on top at the end.
- Initial Rest: Cover the jar and leave it on the counter for about an hour or until the sugar begins to liquify, drawing out flavors.
- Mix Pickles: Stir well or shake the jar to mix the pickles with the melted sugar, ensuring to pull any undissolved sugar from the bottom for even flavoring.
- Final Marination: Cover and leave the jar on the counter for several more hours or overnight to deepen the flavors. Afterward, stir and refrigerate for 1 to 2 more days before serving to allow flavors to fully meld.
Notes
- Adjust the amount of jalapeño and red pepper flakes to suit your heat preference.
- Using plain dill pickles provides the best flavor balance with the sweet and spicy elements.
- Allowing the pickles to marinate longer in the refrigerator enhances the flavor intensity.
- Keep the pickles refrigerated after the initial counter marination for safety and freshness.
