Sweet/Spicy Pickles and Jalapeños (Eddie-Wayne)
36 ounce jar of jalapeños
36 ounce jar of hamburger dills4 cups of sugar
Drain the juice from both jalapenos and pickles. Mix in large bowl and add 4 cups of
sugar. Let stand at room
temperature. Stir every thirty minutes
until sugar is dissolved.
Return to jars and place in refrigerator. Allow two days before eating. Enjoy.
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