Fire and Ice Pickles are a favorite in America’s south. Like most good foods, the hard part is not making it but rather the wait before you can eat them. They can be used instead of regular dill pickle chips in hamburgers, with dishes like fried chicken and smoked pulled pork, or just eaten by themselves.
Fire and Ice Pickles
- Large bowl with lid
- 64 oz Jared dill pickle chips (*not kosher)
- 3½ cups Granulated sugar
- 1 tbsp Hot pepper sauce or chopped pickled jalapeno
- 5 cloves Garlic, roughly chopped
- 1½ tbsp Crushed red pepper flakes
- Drain and discard juice from pickles. In a large bowl, combine pickle chips, sugar, pepper sauce, and pepper flakes. Mix well and leave lightly covered on the counter overnight, stirring from time to time. Sugar will dissolve and pickles will create their own juices.. Divide garlic between 3 pint jars or in the jars they originally came in. Add pickles to each and then split liquid between jars. Store in refrigerator for a minimum of 3 days and up-to 1 week before serving. Pickles can be stored for months in the refrigerator.
- Kosher dill pickles, for some reason, don’t work in this recipe.