Hot, sweet pickles that are amazing on top of burgers or BBQ but are also perfect for nibbling. Their surprising flavor will have you wondering just why you’ve never made them before!

Sweet heat pickles made with dill, herbs and hot peppers are great for snacking, on burgers, dogs and perfect for game day.

 

Since everyone has their favorite dishes in mind for game day for the football playoffs, I decided to add a little something unexpected to liven things up.
fire and ice pickles

Some dishes on my menu are obvious like, pulled pork, homemade dips, a couple of great desserts but something was missing and I wanted to try a new “accessory” that would work with one of the main dishes. When I saw this recipe from another blogger friend, Mary at Deep South Dish, I knew I had to make my own version of these “re-pickled” pickles. The recipe ingredients might sound a little strange, but once you bite into one of these pickles…you’ll know why they are the star on any menu!

hot pickles in jar

So, take a chance, throw the “Hail Mary” pass and try these pickles – they’ll score big on game day! I might have to make more tomorrow cause I’m not sure I’ll have enough left for the party!hot pickles

Print Recipe

Sweet Heat Pickles

Sweet Heat Pickles will leave you wondering why you haven't made them before.
Prep Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Extras
Cuisine: American
Servings: 8
Author: Donya | asouthernsoul.com

Ingredients

  • 1 large jar (about 46 oz) plain Dill pickles , about 6 cups sliced (not kosher dill - they do not work with this recipe - this is important)
  • 2 cups sugar
  • 6 cloves garlic - minced
  • 2 teaspoons fresh jalapeño - chopped less depending on how much heat you like
  • 2 teaspoons red pepper flakes
  • 2 teaspoons parsley - chopped

Instructions

  • Drain pickles and discard juice. Save the jar to store pickles in later. Slice pickles into 1/4 to 1/2 inch.
  • Begin layering into a larger jar: 1-1/2 cup of pickles per layer. Top the pickles with 1/2 cup sugar, 2 cloves of garlic sliced or chopped, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of chopped jalapeño.
  • Repeat layers until all pickles are used. Pour any remaining sugar on top.
  • Cover jar and store on the counter for about an hour, or until the sugar begins to liquify.
  • Stir or simply shake to mix the pickles well, and pull any undissolved sugar up from the bottom.
  • Cover and leave on the counter for several more hours, or overnight. Stir and refrigerate 1 to 2 additional days.

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Sweet heat pickles made with dill, herbs and hot peppers are great for snacking, on burgers, dogs and perfect for game day.

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