Afterburner Pickles

• 1 gallon dill pickle (in a big glass or plastic jar)
• 2 (16 ounce) jars pickled jalapeno peppers
• 5 lbs sugar

1. Take all the pickles out of the jar.
2. Pour out the juice.
3. Slice up the pickles.
4. You just layer it: pickles, sugar, and then jalapenos.
5. You use almost the whole bag of sugar.
6. Fill the jar back up with the layers.
7. Cover and sit on your counter.
8. About every 3 days flip it over.
9. My mom's friend left it out for 3 weeks.
10. That's it.
11. Pretty easy.

gallon dill, jalapeno peppers, sugar

Taken from www.food.com/recipe/afterburner-pickles-233463 (may not work)