Sweet-Hot No-Cook Pickles |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Wear plastic gloves when working with the chiles. For equally great taste without the hotness, make the Sweet No-Cook Pickles variation. Ingredients:
1 (46-oz.) jar dill pickles, drained |
18 thai chile peppers |
2 cups sugar |
1 tablespoon white wine vinegar |
Directions:
1. 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.
2. 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.
3. *2 large jalapeño peppers, sliced, may be substituted.
4. Note: For testing purposes only, we used Mt. Olive Kosher Dill Pickles.
5. Sweet No-Cook Pickles: Omit peppers. Cut pickles as directed in Step 1; return to pickle jar. Proceed with recipe as directed.
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