Spicy Sweet Pickles

Transform your favorite crunchy dill pickles into a sweet, spicy, and garlicky delight that's perfect for snacking, BBQs, or sandwich toppings.

Prep Time 15

1 large jar (46 oz) plain dill pickles Start with good quality dill pickles. The brine will be drained.
2 cups sugar This is what gives us that delightful sweetness.
6 cloves garlic Fresh garlic is key for that savory depth. Minced.
2 teaspoons fresh jalapeño This is where the "heat" comes in! Chopped. Adjust to taste.
2 teaspoons red pepper flakes For an extra layer of warmth and color.
2 teaspoons fresh parsley Adds a pop of freshness and a pretty green hue. Chopped.

Drain all of the original brine from the jar of dill pickles.
In a medium-sized bowl, combine the sugar, minced garlic, chopped jalapeño, red pepper flakes, and fresh parsley. Stir to combine.
Gently add the drained dill pickles to the bowl with the sugar and spice mixture.
Use a spoon or spatula to carefully toss the pickles, ensuring each pickle is coated in the mixture.
Transfer the coated pickles into an airtight container.
Refrigerate for at least 24 hours to allow the flavors to meld and infuse into the pickles.

Best enjoyed within 2-3 weeks when stored in an airtight container in the refrigerator.