- 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 pickles and liquid into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator. Yield: 3 pints.
Reviews forFire-and-Ice Pickles
"UPDATE: The longer you let them rest in the refrigerator, the more garlic-flavored they become. Very different after 2 weeks compared to one, unless you remove the garlic clove after the first week.The only hard thing about this recipe is waiting a week for them to cure. I taped the jar closed to help me resist!I made 1/5 of the recipe, using a 12 ounce jar of pickle slices and 3/4 cup of sugar, and repacking the pickles back into their original jar. To my taste, they could use more "fire" so I'll add more chile flakes or hotter hot sauce next time."
"Upped the heat a bit with more crushed red pepper flakes. My only complaint about this recipe is having to wait the week to enjoy them!"
"We love these pickles! So good!"
"I made these last week and my family absolutely loves them! We have already gone through almost one jar and I am giving another jar to my niece as part of a housewarming gift. I will be making these all summer!"
"I've been making these for several years now. They are very good, very easy to make, and I suspect I'll be making them for a long time to come as my boys now like them too."
"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."
"Love these pickles. Always take them to pitch ins at work my coworkers love them also."