Sweet Heat Pickles

Sweet Heat Pickles 1 large jar (about 46 oz) plain Dill pickles , about 6 cups sliced (not kosher dill - they do not work with this recipe - this is important) 2 cups sugar 6 cloves garlic - minced 2 teaspoons fresh jalapeño - chopped less depending on how much heat you like 2 teaspoons red pepper flakes 2 teaspoons parsley - chopped Drain pickles and discard juice. Save the jar to store pickles in later. Slice pickles into 1/4 to 1/2 inch. Begin layering into a larger jar: 1-1/2 cup of pickles per layer. Top the pickles with 1/2 cup sugar, 2 cloves of garlic sliced or chopped, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of chopped jalapeño. Repeat layers until all pickles are used. Pour any remaining sugar on top. Cover jar and store on the counter for about an hour, or until the sugar begins to liquify. Stir or simply shake to mix the pickles well, and pull any undissolved sugar up from the bottom. Cover and leave on the counter for several more hours, or overnight. Stir and refrigerate 1 to 2 additional days.