Sweet and Spicy Pickles

These Sweet and Spicy Pickles are a game changer. I’ll admit it—I’m a shortcut kind of pickle person. While I love the idea of home-pickling from scratch, sometimes life calls for a jar of store-bought dill and a little kitchen magic. That’s how these sweet and spicy refrigerator pickles came to be: a quick twist on a classic, born from a craving for bold flavor and a fridge full of possibilities.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time:

Total Time: 5 minutes

Servings: 40 servings

Calories: 50 kcal per serving

Ingredients

32 ounces - dill pickle chips
4 teaspoons - red pepper flakes
¼ cup - pickled jalapenos
12 clove - garlic
1 ½ cups - sugar

Instructions

Drain pickles, making sure to reserve ¼ cup of the juice.
Place the drained pickles, red pepper flakes, pickled jalapenos and sliced garlic and reserved pickle juice in a bowl; Toss to combine.
Stir in sugar.
Cover the bowl and refrigerate for at least 4 hours.
After 4 hours, transfer the pickles to clean mason jars, or you can reuse the pickle jars.
Store in the refrigerator.

Nutrition