Zutaten für Afterburner Petite Dill Pickles
- 1 (4 ounce) jar pickled jalapeños
- 1 (16 ounce) jar petite dill pickles
- 1 cup granulated sugar
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Zubereitung von Afterburner Petite Dill Pickles
- Drain one 16-ounce jar of petite dill pickles and one 4-ounce jar of pickled jalapeños in a colander. Gently mix.
- Discard the original pickle and jalapeño juice.
- In a clean, large jar (at least 32 ounces), layer 1/4 of the drained pickles and jalapeños, followed by 1/4 cup of granulated sugar.
- Repeat layering process until all pickles, jalapeños, and sugar are used, packing down gently after each layer.
- Refrigerate for at least 3 days.
- Shake the jar gently each time you access the refrigerator.
- The pickles will release their juices as they cure.
- Enjoy these addictive pickles! They're likely to disappear quickly.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
22g
Fat
0g
Carbs
2g
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Weeknight 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy 5 Ingredients Or Less Condiments Etc Snacks Vegetables American Easy European Low Fat Vegetarian Polish Dietary Spicy Low Cholesterol Low Saturated Fat Low Calorie Low In Something Taste Mood Number Of Servings
