Sweet 'n' Hot Pickles
No cooking. Just assemble, chill and eat.


  • Makes three jars.

  • 1 heaping tablepoon of hot red pepper flakes
  • 3 tablespoons of sugar
  • two-16 oz. jars of bread and butter pickle chips
  • one-12 oz. jar of Jalapeno pickle slices

sweet and hot pickles label


Add the pepper flakes, sugar and about half of the pickle liquid to a saucepan. Heat and stir until the sugar has disolved. This takes about 2 minutes. Take the pan off the heat and let it cool.

Meanwhile make labels for the jars. Be sure to include the date.

When the brine has cooled add all the contents of the jars of pickles and peppers. Stir to combine well and repack the jars with the pickles and peppers. Then pour in the liquid to cover. Put the tops back on and tighten them well. Tape the labels on the jars.

Shake the jars qently and put them in the refrigerator. They are good to eat the next day. And better in a week or two.


These are good in sandwiches and on hamburgers. Drained and chopped fine they make a great pickle relish for hot dogs and tartar sauce.

WARNING -- As you can see from this recipe, these pickles are NOT properly canned for long storage. If unopened, and kept refrigerated, they are usually good for a month or two. Once opened it's best to use them up in a week. When the liquid turns cloudy and/or the pickes seem a bit soft it's time to discard them.

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