Submitted by: Julie Martin Cline, Smithville, Okla.
1 46-ounce jar dill pickles
2 C sugar
1 Tbsp white vinegar
2 jalapenos
Drain pickles, cut into slices and return to jar. Slice jalapenos and place in jar, then add sugar and vinegar. Allow to stand at room temperature for one hour, shaking occasionally. Store in refrigerator.
