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Fire-and-Ice Pickles

These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    3 pints


  • 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.
Nutrition Facts
1/4 cup: 134 calories, 0 fat (0 saturated fat), 0 cholesterol, 362mg sodium, 34g carbohydrate (33g sugars, 0 fiber), 0 protein.

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  • Mitzie Jo
    Jun 16, 2020

    I agree with Imgallinat, these are awesome pickles and I would definitely love to know if anyone has tried the water bathe to preserve longer unrefrigerated. Also has anyone tried making these from scratch and not using store bought pickles?

  • lmgallinat
    Jun 12, 2020

    These pickles are the B.E.S.T.!!! My family loves them, and I’ve been making them about every month (126 oz. jar). I also want to know if anyone has tried a water bath on them. Would love to gift them and not worry about refrigeration. Thanks in advance!

  • defendnature
    Dec 19, 2019

    My family loves these pickles, I’ve been making them for years. For those asking about the liquid, the sugar pulls the liquid out of the pickles. I use Vlasic dill spears and have never had a problem getting enough liquid to fill the jars after putting the pickles in. Give these a try, they are very easy and taste great!

  • Tara
    Dec 14, 2019

    Seems like a lot of sugar. 4 cups? Just asking

  • marbos
    Sep 13, 2019

    For those asking about the liquid, you do not add any liquid to these. They make their own from the moisture in the pickles and the sugar, though not a whole lot. I have seen some recipes where you retain a small amount of the pickle juice to add to this, ranging from 1/4 c. to 1 c. But doing so will give more dill flavor and a bit less sweet.

  • Connie
    Apr 11, 2019

    Made these and did not wait a week to try them. Yummo. If they get better after a week, oh my goodness. Made them using a 16 ounce jar of generic hamburger dills and adjusted the other ingredients appropriately. Maybe put a tad more red pepper flakes because my 1/8 teaspoon was in the dishwasher. Will make again.

  • Maria
    Jan 30, 2019

    I don't have a review, just a question. I want to make these really bad, but I don't understand the instructions. It says to drain and discard the juice, then mix the pickles with all the other ingredients. My question is, if you discard the liquid, what liquid do you have/use when you put the pickles back in the jars?

  • Brande
    Jan 30, 2019

    I'm confused. Does this concoction of sugar, pickles, sauce, and pepper flakes create more juices or are they placed in jars without juice? Sounds delicious and would like to try the recipe.

  • naforbes
    Oct 25, 2018

    Have been making these for several years for our church bazaar. Seems like it's never enough. This year I bought 16 gallons of dills which will give me 96 pints. Sold 65 already.

  • cbooth14
    Apr 11, 2018

    Love them so much. I get my nephew, who owns a restaurant, to get me the 5 gallon bucket. I can get about 20 pints and a couple quarts out of this. Makes great gifts for people. I havent give them to anyone that doesnt want more.