Fire & Ice Pickles

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2 jars (32 ounces each) dill pickle slices or spears

4 cups sugar

1 tablespoon hot pepper sauce

½ 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. 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. Spoon the pickle mixture into pint-size jars. Close them up and refrigerate for at least one week before serving. Keep in the refrigerator.

Bon Appetit!

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