Afterburner Petite Dill Pickles

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 40
• 12 ounces sliced pickled jalapeno chilies
• 46 ounces petite dill pickles or 46 ounces gherkins
• 1 cup sugar

Recipe

• 1 in a large colander drain and mix the pickles and jalapenos. discard juice.
• 2 in a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
• 3 packing down as you add the rest of the layers.
• 4 refrigerate for at least 3 days. giving it a shake whenever you go in the refrigerator.
• 5 it will release juice. now watch it disappear.