Fire and Ice Pickles

It takes less than 15 minutes to sweeten and spice-up a jar of store bought dill pickles, but it'll take three long days before you can eat them. The wait is, without a doubt, well worth it...every time.

5 from 3 votes

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Course: BBQ, Condiment, Pickles

Cuisine: American, American South, North American

Prep Time: 15

Pickling: 3

Total Time: 3 15

Servings: quarts

Author: My Hungry Traveler

Equipment

Large bowl with lid
Colander

Ingredients

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

US Customary - Metric

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Instructions

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.

Notes

Kosher dill pickles, for some reason, don't work in this recipe.

Nutrition