1 (46-oz.) jar dill pickles, drained
2 large fresh jalapeno peppers*
2 cups sugar
1 tablespoon white wine vinegar
*Wear gloves when working with hot peppers!
Cut pickles into 1/4-inch-thick slices. Make lengthwise slits in the jalapeno peppers, 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 for 1 hour, shaking and alternating right side up to upside down to dissolve sugar. Chill 8 hours, shaking jar occasionally to ensure even jalapeno pepper heat distribution. Store in refrigerator up to 2 weeks. Makes 1 quart.
