Semi-Homemade Wickles Pickles -aka Fire and Ice Pickles

While I make a lot of different pickles this is the first time I've started with a jar of store bought and doctored them up, it was a fun little project that created some very tasty ~and very sweet~ pickles. I've never had Wickles so I can't speak to how close these are in taste, but I can say the garlic flavor was amazing and the little kick of heat in the background was very nice. I don't know if there's such a thing as Party Pickles, but I can see these Homemade Wickles/Fire and Ice Pickles being a lot of fun during football season!

The author says it's very important to find sour pickles and not use kosher dills... 

I noticed that after I bought my pickles, I won't say what ones I picked up:@)

Stop by Deep South Dish for other helpful notes about these pickles.

Semi-Homemade Wickles Pickles/Fire and Ice Pickles-from Deep South Dish
46oz jar whole sour dill pickles, about 6 C sliced 1/2" thick (not kosher dills)
2 1/2 C sugar
4 cloves garlic, minced or thinly sliced
2 tsp pickled jalapeno, or to taste, or sub fresh jalapeno-I just used one whole fresh one
2 tsp red pepper flakes
2 tsp pickling spice

1. Drain pickles, discard juice, save jar and lid. Slice pickles 1/2" thick.
2. Begin layering all ingredients in jar. Aim to split things up in four layers.
3. Let sit on the counter for about an hour. Once the sugar starts to liquify gently shake the jar and turn it upside down a bit to try to get the sugar off the bottom of the jar. 
4. Let sit on the counter a few more hours or overnight. 
5. Shake or stir, store in fridge and let marinate for at least two more days (longer is better).

Pucker up and have a happy day:@)

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