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Fire & Ice Pickles

July 20, 2014 By Rose

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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

Instructions

  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.
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10 Comments Filed Under: Recipes

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Reader Interactions

Comments

  1. steph says

    May 23, 2016 at 10:33 pm

    can you use sweet pickles and eliminate the sugar?

    Reply
    • Rose says

      May 24, 2016 at 11:23 am

      I don’t think you’d get the same flavor at all.

      Reply
  2. Sandy Singletary says

    April 12, 2018 at 3:48 pm

    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!

    Reply
    • Rose says

      May 31, 2018 at 12:47 am

      Awesome!!

      Reply
      • Tim Delafontaine says

        June 2, 2019 at 5:27 pm

        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

        Reply
  3. Susan says

    July 1, 2018 at 1:53 pm

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

    Reply
  4. Tim Delafontaine says

    June 2, 2019 at 5:26 pm

    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

    Reply
    • Rose says

      August 22, 2019 at 6:08 pm

      I’m not sure – I’ve never tried that.

      Reply
  5. G baker says

    August 13, 2015 at 2:25 pm

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

    Reply

Trackbacks

  1. Purple Ball Jars!! - Rose Bakes says:
    January 8, 2015 at 4:35 pm

    […] Green Ball Jars and we use them for drinking and flower vases and salad dressing and salsa and pickles … all the time (plus I have a couple of boxes of each stashed away just to collect because […]

    Reply

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Wife to Richy. Mommy to 6 kids. Homeschool Teacher. Jesus Freak. Good Books. Baker. Friend. Loves to Laugh. Photographer. Chocolate Addict. Mathematician. Pink. Diet Dr. Pepper-aholic. Cook. Flip-Flops. Ponytails. Loud Music. Writer. Budget-er. Chocolate Milk. Pillow Hog. Late-night TV & Junk Food. Read More…

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