Sweet Heat Pickles
Sweet heat pickles made from kosher pickles, red pepper flakes, garlic, herbs, and sugar are a delicious and crazy twist on traditional pickles. They are a fabulous balance of sweet and spicy flavors, perfect for layering on burgers, and sandwiches, served on charcuterie boards or just eating right out of the jar!
Servings: 8
Calories: 198kcal
Ingredients
- 1 large jar (about 46 oz) plain Dill pickles
- 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 ¼ to ½ inch.
- Begin layering into a larger jar: 1-½ cup of pickles per layer. Top the pickles with ½ cup sugar, 2 cloves of garlic sliced or chopped, ½ teaspoon of red pepper flakes, and ½ 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.
Video
Notes
How To Store:
- Homemade sweet heat pickles can last up to a month in the refrigerator.
- To make the pickles less spicy, reduce the amount of chili flakes used in the recipe. If you prefer spicier pickles, increase the amount of chili flakes or use a hotter variety of chili pepper.
Nutrition
Serving: 1 | Calories: 198kcal | Carbohydrates: 51g | Protein: 0.2g | Fat: 0.3g