SWEET-HOT
NO-COOK PICKLES

• 1 46 oz jar dill pickles, drained
• 18 Thai chili peppers
• 2 cups sugar
• 1 tbsp white wine vinegar

Cut pickles into 1/4 inch thick slices. Make 4 lengthwise slits in each chili pepper, keeping stem end intact. Layer pickle slices alternately with peppers in pickle jar. Gradually add sugar, tapping bottom of jar gently on a flat surface to allow sugar to settle in jar. Add vinegar. Cover with lid, and let stand at room temperature 1 hour, shaking jar occasionally. Chill 8 hours, shaking jar occasionally to ensure even chili pepper heat distribution. Store in refrigerator up to 2 weeks.

Note: For less heat 2 large jalapeno peppers, sliced, may be substituted.

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