1 gallon jar Kosher Dill Pickles
2 cups sugar
3 Jalapeno peppers (if desired)

Remove pickles from jar and cut into chunks, placing chunks in a large bowl as you continue, until all pickles have been cut. Pour juice into a large pot, add sugar and peppers that have been cut into pieces (if using). Bring to a boil, stirring occasionally. Let cool to room temperature.

Put pickle chunks back into jar, pour cooled syrup over and tighten the lid. Place jar upside down (on folded towel). Turn upright in 24 hours. Continue turning every 24 hours , for one week. Bottle in other jars. Use as needed.

Submitted by: Phyllis Chittum for Dorothy Christian