This is an easy Fire and Ice Pickles recipe. Fire and Ice Pickles are spicy, sweet, sour, flavored with dill and garlic.
Fire and Ice Pickles are DELICIOUS and easy to make.
They are sweet, spicy, and sour. This recipe is a little more sour and a little more spicy than the typical Fire and Ice Pickle recipe. I like my pickles with lots of heat and lots of pucker! So pucker up buttercup!
As I write this post, I am actually snacking on a small bowl of these pickles. I can’t help myself. They are so addicting! Looking at the pictures made me run to the refrigerator and grab a bowl. They are hot, sweet, sour, garlicky, salty, and crunchy… and MAN ARE THEY GOOD!
Now these are NOT your typical sweet pickle. My Grandmother would not touch these pickles. She liked her sweet pickles simply sweet. She would snub her nose at the dill, garlic, and hot spices that you taste in every bite of these pickles.
I am not a big fan of the traditional sweet pickle. I would rather choose a dill pickle any day.
When you mix these tart, sour, dill pickles with some garlic and sugar; then take a bite…. WOW! Your taste buds do a dance in your mouth like no other. They just get crazy moving all around until you find yourself almost half a jar gone in a blink of an eye. Don’t say I didn’t warn you!
This is a semi-homemade recipe. You mix dill pickles, sugar, garlic, red pepper chili flakes, and jalapeños in a bowl. Allow them to sit for a while, then throw them back in a jar. That’s it!
Next thing you know you have one of the best tasting pickles ever.
These pickles are great for tailgating, barbecues, on a hotdog, for a snack. They also make wonderful house warming gifts. In the South, it is tradition for many to make these at Christmas time. They are so good, I make them all year.
Now I am going to tell you something very important that is key to making these.
DO NOT USE KOSHER PICKLES!!!!!
I don’t know why, but if you use Kosher pickles, they will end up rubbery. Then you will blame me for a bad pickle. So I am forewarning you now.
I used hamburger dill chip because they are easiest to find and they are already sliced. You can use whole pickles and slice them thicker if you like. You would make the recipe the same way and they are just as delicious. However, the whole dill pickles are not sold every where anymore. Stores sell mostly Kosher whole pickles. That is why I did not use the whole dill pickles in this recipe. Food Lion is the only local place I have found the Whole Dill Pickles.
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- 46 oz dill pickle chips (Do NOT use Kosher Pickles)
- 2 cups sugar
- 6 garlic cloves
- 4 tsp red pepper flakes
- 4 tsp jalapeño (pickled)
- Drain pickle juice reserving ¼ cup of juice.
- In a large bowl, mix all ingredients together.
- Sugar will extract the juice from pickles. Add back in the ¼ cup pickle juice to keep the sour dill pickle taste.
- Cover and store in refrigerator for 4 or more hours.
- Transfer pickles and juice back into original jar or smaller jars. Store in refrigerator.
**If you do not want them hot, omit jalapeños and red pepper flakes.