Fire n' Ice Pickles

 A combination of dill, sweet, and spicy. 

Ingredients

1 32 oz jar of whole dill pickles (not kosher)
2 cups sugar
1/2 teaspoon crushed red pepper flakes
1 tablespoon chopped garlic
12 slices pickled jalapeños 
12 slices of yellow onion (sliced in rings) 

Instructions

Drain and save juice from pickles. Slice pickles 1/4 inch to 1/2 inch whichever is your preference. 

In a large mason jar layer pickle slices, jalapeños, and onion slices; sprinkle garlic, and pepper flakes; cover with about 6 tablespoons sugar; repeat layers until jar is full. 

Screw on lid and let sit on counter for 1 hour; turn jar upside down and sit for another hour. Shake well and let sit until all the sugar has dissolved. Mixture will make its own juice as sugar dissolves; top with the saved pickle juice, shake well, and refrigerate. Store in refrigerator for at least 2 days before eating. 

Note: Adjust the amount of heat to your taste preference by adding to or subtracting from the amount of red pepper flakes and jalapeños peppers.

From My Kitchen!