Ingredients
- 3 - 16oz jars dill pickle slices
- 2 - 12oz jars jalapeno slices
- ½ - 7oz bag "Red Hots" candy
- 3 cups sugar
- ½ cup white vinegar
- 1 heaping tablespoon of pickling spice
- Cheesecloth, cut into a 3“ x 3” square or use a tea infuser
- A large bowl with a secure lid.
Directions
Drain off pickles and place into a large bowl, reserving about a cup of pickle juice (save for later if needed).
Drain off jalapenos and place into a bowl with pickle slices.
Cover pickle and peppers slices with sugar and stir thoroughly. Allow them to sit at room temperature for several hours, stirring occasionally, until sugar is dissolved.
Meanwhile, place half of the bag of "Red Hots" candy into the vinegar, stirring occasionally, until the candy is dissolved. This may take several hours too.
Pour vinegar/candy mixture into a pickle bowl and add enough reserved pickle juice to cover if needed, stir well.
Place the heaping tablespoon of pickling spice into the center of the cheesecloth square. Tie up corners, or secure with a piece of string.
Drop the pickling spice bundle into the pickle and pepper bowl and push down to bottom.
Cover with a secure lid and place in the refrigerator.
Pickles need to “sit” for about four days, turning the bowl upside down every so often to mix the juices. After 4-5 days, pickles are ready to enjoy!