Afterburner Petite Dill Pickles - cooking recipe

Ingredients

12 ounces sliced pickled jalapeno chilies
46 ounces petite dill pickles or 46 ounces gherkins
1 cup sugar

Preparation

In a large colander drain and mix the pickles and jalapenos. Discard juice.
In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
Packing down as you add the rest of the layers.
Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
It will release juice. Now watch it disappear.