Fire & Ice Pickles

Fire and Ice Pickles Recipe

This past Christmas, my Aunt Louinda bought us (and all of her nieces and nephews families) jars of Fire & Ice Pickles for Christmas.  They were from a local restaurant and man, oh man, were they fantastic.

In fact, my sister-in-law Ariel was pregnant at the time with sweet Perry Kathryn and she became completely obsessed with them.

I’m not really a “pickle” lover most of the time – I don’t mind them on my burgers or ham sandwiches here and there, but generally, I can live without pickles.   But these… they kept coming back to me.   I’d think of them from time to time and wish I had another jar.

So when this recipe came across my radar, I knew I had to try them!  Plus, it looked SO easy – it’s not like “real” pickling… it’s sort of a short-cut version. I saw this recipe over at Taste of Home and it’s just SO easy!   I had almost everything I needed already in the frig and pantry!

I jarred my pickles in the new Green Ball Heritage jars (LOVE those and the blue ones from last year!!). I followed the recipe almost exactly from Taste of Home, but somehow I filled almost 5 pints (the recipe said it yielded 3!?).  I guess it depends on the volume of your pickles… ha!

Anyway… I shared a few jars of these with family and a few weeks later and I’m already having requests from family to make more!   They were definitely a huge hit and something we’ll be making again and again!!

These pickles definitely have a good bite of heat at the end, but they’re not overwhelmingly hot.  But if you’re worried, cut back on the hot sauce and/or red pepper flakes and you should be good to go!

So what about you?  Are you a pickle eater?  What’s your favorite kind??  Sweet? Dill?  Maybe something sweet and spicy like these?  I’d love for you to leave a comment if you try them!

Fire & Ice Pickles Ingredients

  • 2 jars (32 ounces each) dill pickle slices or spears (I used Mt. Olive Sliced Dill Pickles)
  • 4 cups sugar
  • 1 tablespoon hot pepper sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 3 garlic cloves, peeled and chopped


  1. Drain and discard juice from pickles.
  2. In a large bowl, layer the pickles, sugar, pepper sauce, chopped garlic and pepper flakes; mix well. I put about half the pickles and half of all the other ingredients, then did another layer and then stirred. Cover them up (with a lid or plastic wrap) and let them stand for 2 hours at room temperature, stirring occasionally.
  3. The original recipe said it would only fill 3 pints but I had 5 almost full. Maybe my pickles had more volume!? Anyway, spoon the pickle mixture into pint-size jars. Close them up and refrigerate for at least one week before serving. Keep in the refrigerator.


    1. Doing the same, with the jars. Green, Blue, and purple. Trying fire and ice pickles for the first time. Just learned about them.

  1. This is amazing! Thank you so much for posting this recipe. 30 yrs ago when I was engaged, a little old lady from Texas taught me how to make her “Texas cheater” pickles. I’ve searched and searched online for the past few years but couldn’t find anything close to her recipe. THIS IS IT! I guess she had a different name for them. Thank you so much! I’ve been craving these things!

      1. I have a question about the fire and ice pickles. After I make them can I put them in a hot bath for longer storage? And if I can how long should they go in for? Thanks

  2. Is there any way you can can these pickles so they don’t have to be stored in the refrigerator?

  3. I have a question about the fire and ice pickles. After I make them can I put them in a hot bath for longer storage? And if I can how long should they go in for? Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *