Spicy Sweet Pickles

Drain all the juice from the jars of pickles. Set the empty jars aside.

Slice the pickles into 1/2-inch thick rounds and place them in a large mixing bowl.

Peel the carrots and slice them into 1/4-inch thick rounds.

Begin layering the ingredients in the empty pickle jars. Start with a layer of sliced pickles.

Add a generous layer of granulated sugar over the pickles.

Add a layer of sliced carrots, a few dashes of Tabasco sauce, and some whole jalapeños.

Repeat the layering process—pickles, sugar, carrots, Tabasco, jalapeños—until the jars are completely full.

Pour any remaining sugar on top to fill any gaps.

Seal the jars and leave them on the counter at room temperature for 7 days.

Each day, flip the jars upside down in the morning and right-side up in the evening to help the sugar dissolve and create a brine.

After 7 days, the pickles are ready. Store them in the refrigerator.