Step 1

Drain pickle juice reserving 1/4 cup of juice from 46 oz dill pickle jar.

Step 2

In a large mixing bowl, mix dill pickle chips, 2 cups sugar, 6 garlic cloves, 4 tsp red pepper flakes, and 4 tsp jalapenoes together.

Step 3

Sugar will extract the juice from pickles. Add back in the 1/4 cup pickle juice to keep the sour dill pickle taste.

Step 4

Cover and store in refrigerator for 4 or more hours.

Step 5

Transfer pickles and juice back into original jar or smaller jars. Store in refrigerator.