Spicy Sweet Homemade Heat Pickles (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 large jar (about 46 oz) plain dill pickles
02 - 2 cups sugar
03 - 6 cloves garlic, minced
04 - 2 teaspoons fresh jalapeño, chopped (or less for milder heat)
05 - 2 teaspoons red pepper flakes
06 - 2 teaspoons parsley, chopped

# Instructions:

01 - Drain the pickles, saving the jar for storage later. Slice pickles into 1/4 to 1/2 inch pieces.
02 - Create layers in a large jar: Start with 1-1/2 cups pickles, then top with 1/2 cup sugar, 2 cloves minced garlic, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon chopped jalapeño. Repeat until all ingredients are used.
03 - Cover jar and let sit on the counter for about an hour, until the sugar starts to liquify.
04 - Shake or stir the mixture well to distribute ingredients and incorporate any undissolved sugar from the bottom.
05 - Leave covered on the counter for several more hours or overnight, then stir and refrigerate for 1-2 additional days before enjoying.

# Notes:

01 - These sweet and spicy pickles blend the tartness of dill pickles with a perfect balance of sugar and heat. They're fantastic on burgers, sandwiches, charcuterie boards, or straight from the jar!
02 - Can be stored in the refrigerator for up to one month.
03 - Adjust the heat level by increasing or decreasing the amount of chili flakes and jalapeños.