Post by jh45gun on Jul 21, 2005 23:51:00 GMT -5
Hey guys I tried this its easy and taste great. Got it off a other site. I did save some of the pickle juice though and added to make sure I had enough liquid. If a gallon is two much you can cut the recipe in half. The way they taste a gal is not too much. I made a half a gal a week ago and it was gone. I cut the sugar down a bit and it still tasted great. So expirement with the taste you want. I would imagine you could use the dill pickle spears too just have to let sit a bit longer. Mine were good after the second day. by the time they were gone they really tasted good. :cry:
1 gallon dill pickle chips
1 or 2 12-oz. jars of jalapeno slices (1=warm, 2=hot)
4 lbs. sugar
Drain and discard juice from dill pickles. Dump pickles in a large mixing bowl, and add the jalapeno slices (with juice) and sugar. Stir until well-mixed and the sugar is dissolved. Pack back in the jars (or your own Mason jars) and refrigerate.
1 gallon dill pickle chips
1 or 2 12-oz. jars of jalapeno slices (1=warm, 2=hot)
4 lbs. sugar
Drain and discard juice from dill pickles. Dump pickles in a large mixing bowl, and add the jalapeno slices (with juice) and sugar. Stir until well-mixed and the sugar is dissolved. Pack back in the jars (or your own Mason jars) and refrigerate.
