Easy Sweet Heat Pickles (Print version)
No-cook sweet heat pickles made by layering dill pickles with sugar, garlic, jalapeños and red pepper flakes. Perfect on burgers, sandwiches and charcuterie boards.
# Ingredients:
Main ingredients
01 -
1 large jar (about 46 oz / 1.3 kg) kosher dill pickles
02 -
2 cups (400 g) granulated sugar
03 -
6 cloves garlic, minced
04 -
2 teaspoons fresh jalapeño, chopped
05 -
2 teaspoons red pepper flakes
06 -
2 teaspoons fresh parsley, chopped (optional)
# Instructions:
01 -
Pour off the original brine and reserve the empty jar. Slice the pickles into 1/4- to 1/2-inch thick chips or spears and set aside.
02 -
Place a layer of pickle chips in the bottom of the jar. Sprinkle over some sugar, garlic, red pepper flakes, jalapeño and parsley. Repeat until all ingredients are used, leaving about 1 inch of headspace.
03 -
Cover tightly and leave the jar on the counter for about 1 hour, turning gently every 15 minutes, until the sugar begins to dissolve into a thin syrup.
04 -
Shake the jar well so the seasonings and syrup coat the pickles evenly. Scrape up any sugar that settled on the bottom.
05 -
Leave covered on the counter for several more hours or overnight, then refrigerate for at least 1 day before serving. Flavor deepens after 2 days.
# Good to know:
01 -
Refrigerator pickles only; not shelf stable without proper canning.
02 -
Flavor is best after 1 to 2 days of chilling.
03 -
Keeps in the refrigerator for up to 1 month.