Directions:
- 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.
- 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.
- Note: For testing purposes only, we used Mt. Olive Kosher Dill Pickles.
- Sweet No-Cook Pickles: Omit peppers. Cut pickles as directed in Step 1; return to pickle jar. Proceed with recipe as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 939.83 Kcal (3935 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 254.05mg | 11% | |
| Potassium | 36.69mg | 1% | |
| Total Carbs | 240.85g | 80% | |
| Sugars | 235.48g | 942% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 0.28g | 1% | |
| Vitamin C | 0.4mg | 1% | |
| Calcium | 15.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 331.8 Kcal (1389 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 89.69mg | 11% | |
| Potassium | 12.95mg | 1% | |
| Total Carbs | 85.03g | 80% | |
| Sugars | 83.14g | 942% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 0.1g | 1% | |
| Vitamin C | 0.2mg | 1% | |
| Calcium | 5.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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