Remember when I gave you a make-your-perfectly-good-pickles-fancy recipe that was all about the koolaid? Yeah, that was a weird recipe, and I just couldn’t recommend it even though I had to share it.
Today is totally different.
Leslie and her father-in-law are going to get kisses from me if I ever meet them in person, because their recipe for spicy-sweet-dill pickles is to die for.
Let me back up and say I only ate dill pickles during the first 26 or so years of my life. Then a friend introduced me to Wickles. At $4 for each tiny jar, Wickles were a treat we’d only get once in a while.
Then I saw the recipe Leslie shared. And it sounded so much like Wickles. Only cheaper. Ridiculously cheaper.
The necessary ingredients:
1 qt. jar of kosher dills
12 oz. jar of sliced, pickled jalapenos
2 cups of sugar
(I really like Target, OK?)
Drain the pickles and rinse them off. Slice the pickles and put them back into the jar.
If you have a growing belly, be careful to not slice it. That would be no good.
Make sure you have a tasty snack that doesn’t go well with pickles. Cutting pickles without snacking on them is hard work. You want to keep all those pickles for the recipe, though, so I went with cookies and milk this time. Excellent.
Drain about 1/3 of the juice from the jalapenos and add them to the top of your pickles. On top of that, dump in the two cups of sugar.
Do not mix. Do not pass Go. Do not collect $200.
Screw the lid back onto the jar, set it aside on the counter, and LEAVE IT ALONE for 24 hours. I trusted Leslie. Leslie trusted her father-in-law. I don’t know what consequences you’ll face for breaking this rule, but I didn’t want to mess up my pickle mojo, so I listened. I lived.
After 24 hours, give the jar a couple shakes to mix things up. Alton Brown would probably take this time to explain something science-y and smart about why it happens, but I’m not that smart. All I know is there was room at the top of the jar after 24 hours, and I was able to shake it around a bit.
After you shake it up, let it sit out for another 24 hours. After this time, you’re clear to open the jar for a taste test, but keep in mind that your next step is to get that bad boy into the fridge to help the pickles get nice and crispy-cold. They’re pretty awesome before chilling, but they’re much better when they’re cold.
There you go! The new favorite pickles in the house of Jenny and Rob!
BELLY!
Okay, I LOVE spicy pickes! I grew up eating hot dill pickes…I can’t remember the brand, but they eventually stopped carrying them and the kind I find in the grocery store now just aren’t the same…not spicy enough…so I’m very excited to try out this recipe. My question is have you tried making it without the sugar?
WHAT is a “Wickle” ?? LOL
Sandy – I’m way too much of a wuss to try these without the sugar! Rob is the spicy-food eater in our house. I like a little heat, but too much is no good.
Jessi – I just added a link to Wickles!
Awwww!! Look at that cute belly!
omg i want them! my mouth is watering!
Ok, belly is adorable! Can you bring me a wickle to try tomorrow? I will make you some after I go to the store!
I’m salivating. A lot.
I love the sneaky belly shot by the way. You’re adorable!
Thanks for sharing that recipe! After checking out the Wickles site, I totally wanted to try them. I can’t believe I hadn’t heard of them before now, especially since I’m a serious pickle fanatic. Anyway, I’ll be sure to take the cheap and easy road now that you’ve shared, so THANKS! The belly’s looking fabulous, btw!
A: Love the belly.
B. Love the cookies and milk.
C. LOVE THE PICKLES RECIPE
Must try. Thanks!
So you have to drain any of the pickle juice out of the jar? Or you just add the other juice on top of the existing pickle juice?
Never mind. I just read the recipe on the other blog. Thanks for sharing. Looks yummy!
OMG, why do I have to work a double shift today??? I need to go home and make these….yum.
Thank you for this recipe! I will be making a ton of these…they sound amazing and soo addicting.