Ingredients for Judy B's Crunchy Sweet Spicy Hot Pickles
- Sour Dill Pickle
- Jalapenos
- 1 cup granulated sugar
- Garlic Cloves
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How to Make Judy B's Crunchy Sweet Spicy Hot Pickles
- Cut 2 pounds of pickling cucumbers into long or round slices (about 1/4 inch thick). Drain in a colander lined with a clean kitchen towel overnight in the sink to remove excess moisture.
- In a large bowl, combine 1 cup granulated sugar, 4 cloves minced garlic, and 2-4 jalapeno peppers, thinly sliced (adjust to your spice preference).
- Using a clean 1-gallon glass pickle jar, create alternating layers of the sugar mixture and pickle slices. Start and end with a layer of the sugar mixture.
- Gently shake and bounce the jar on a thick towel to settle the pickles and create more space.
- Cover the jar opening with saran wrap or wax paper, then secure the lid.
- Place the jar on the counter at room temperature. Gently turn the jar upside down each day for 6 days to redistribute the flavors.
- After 6 days, pack the pickles into sterilized glass jars. Refrigerate for at least 24 hours before serving to allow flavors to meld further.
- Refrigerating the pickles helps maintain their satisfying crunch!
- Glass jars help enhance the flavor of the pickles compared to plastic containers.
- Feel free to experiment with different types of pickles, such as hamburger pickles.
Nutrition Information (Approximate per serving)
Sodium
207 g
Sugar
1233g
Fat
1g
Carbs
105g
