- 2 jars (32 ounces each) dill pickle slices or spears
- 4 cups sugar
- 1 tablespoon hot pepper sauce
- 1/2 teaspoon crushed red pepper flakes
- 3 garlic cloves, peeled
- Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month. Yield: 3 pints.
Reviews for Fire-and-Ice Pickles
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"Wonderful! I make them every week now."
"This is a killer recipe. It's great for gifts for the holidays. Not too hot, not too tame. Sweet and spicy. I just love it!"
"These are great. Wonderful for gifts at the Holidays. A little spice and a little sweet. They are easy to make and everyone loves them."
"Awesome pickles! I use this at Christmas for gifts. It's quick and just cut out a Christmas fabric round with pinking shears and tie a bow on the lid. Everyone loves them!"
"Love these pickles. Always take them to pitch ins at work my coworkers love them also."