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Date Posted: 08/ 8/04 10:52:50am
Author: CB
Subject: Jalapeno Sweet Dill Pickles

Jalapeno Sweet/Dill Pickles

1 gallon dill pickles (whole dills, ex: Valassic brand Kosher Dills)
3 lbs. sugar
1 (12 oz.) jar of jalapeno peppers

Drain pickle juice off using a large colander. Slice pickles about 1/4 inch thick. Put pickles back in jar in layers (pickles, sugar, peppers, repeat). (you can use only 1/2 of jar for less kick.)
The pickles, sugar and peppers will make their own juice. Leave the jar on the counter for a little while, flipping it over every now and then to help the sugar dissolve. Place in refrigerator and they're ready to eat in just a couple of days. You can transfer them to a smaller pretty jars for gifts. They're crunchy, sweet, dill with a touch of hot. The pieces of jalapeno are even good by themselves because the sugar makes them a milder flavor.

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