Judy B'S Crunchy Sweet & Spicy Hot Pickles - cooking recipe

Ingredients

1 gallon whole sour dill pickle
1 (12 ounce) jar sliced jalapenos
4 lbs sugar
7 garlic cloves (must be fresh)

Preparation

Cut the pickles in long or round slices and drain in a colander with a towel over it overnight in sink.
Mix sugar, minced garlic, and jalapeno slices in a large bowl.
Use the gallon pickle jar and make alternating layers of sugar & pickles.
You may have to shake the jar some and bounce it on a thick towel to make room for all of the pickles.
Cover top with saran wrap or wax paper under the lid.
Set on counter and turn jar every day for 6 days.
Pack in sterile jars & refrigerate.
The fridge makes them crunchy!
Use glass jars for the better flavor.
You can use the cut hamburger pickles too.