Ingredients

The following ingredients have 4 Servings
  • 46 ounces dill pickle chips (Do NOT use Kosher Pickles)
  • 2 cups sugar
  • 6 garlic cloves
  • 4 teaspoons red pepper flakes
  • 4 teaspoons jalapeño (pickled)

Instruction

  • Drain pickle juice reserving 1/4 cup of juice from 46 ounces dill pickle jar.
  • In a large mixing bowl, mix dill pickle chips, 2 cups sugar, 6 garlic cloves, 4 teaspoons red pepper flakes, and 4 teaspoons jalapenoes together.
  • Sugar will extract the juice from pickles. Add back in the 1/4 cup pickle juice to keep the sour dill pickle taste.
  • Cover and store in refrigerator for 4 or more hours.
  • Transfer pickles and juice back into original jar or smaller jars. Store in refrigerator.