1 gallon hamburger sliced pickles
4 pounds sugar
1 (12 oz.) jar sliced jalapeños
Directions: Drain all juice from pickles. Add sugar and jalapeños to drained pickles. Shake well. Lay gallon container in refrigerator on side; rotate daily for about a week. The longer they set, the hotter they get.
To make a smaller amount, 2 cups sugar to 1 quart pickles and jalapeños to taste.