This is an easy Fire and Ice Pickles recipe. Fire and Ice Pickles are spicy, sweet and sour pickles, flavored with dill and garlic.
This recipe is a little more sour and a little more spicy than the other typical Fire and Ice Pickles recipes.
I like my pickles with lots of heat and lots of pucker! So pucker up buttercup!
Watch video how to make fire and ice pickles
These are NOT your typical sweet pickles.
I am not a big fan of the traditional sweet pickle. I would rather choose a dill pickle any day.
BUT!
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.
What are the ingredients?
You will need the following ingredients:
- Dill pickles-Do not use Kosher pickles. If you use Kosher pickles, they will end up rubbery. You will not be happy with the end result.
- Sugar-White granulated sugar.
- Garlic-I use whole cloves. You can use crushed. Do not use garlic powder.
- Red pepper flakes-These spice up the pickles. If you want them more mild, omit the pepper flakes.
- Jalapeno- I use the pickled jalapeno. You can use fresh if you want.
Tip!
Tip: 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. They are delicious this way also.
However, the whole dill pickles are not sold everywhere 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.
Steps to make
This is a semi-homemade recipe. Follow these easy steps to make the fire and ice pickles.
- Drain pickle juice from pickles, reserving ¼ cup of juice.
- Mix dill pickles, sugar, garlic, red pepper chili flakes, and jalapeños in a bowl.
- 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.
Next thing you know you have one of the best-tasting pickles ever.
How long do they last?
The shelf life should be as long as original pickle shelf life as long as they are stored in the refrigerator.
What if you don't want them spicy?
If you do not want the pickles hot and spicy, omit jalapeños and red pepper flakes.
These pickles are great for tailgating, barbecues, on a hot dog, for a snack.
They also make wonderful housewarming gifts.
In the South, it is a tradition for many to make these at Christmas time.
They are so good, I make them all year.
If you like this recipe, check out:
- Dill Pickle Dip
- Vietnamese Pickled Daikon and Carrots
- Pickled Hot Peppers
- Jalapeno Salsa
- Mexican Pickled Carrots
- Hot Pepper Jelly
Please leave me a comment below if you make these fire and ice pickles, and tell me what you think about them. I would love to hear back, and so would my readers.
Also post your picture of your pickles on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Recipe
How to Make Fire and Ice Pickles with Dill and Garlic
Ingredients
- 46 ounces dill pickle chips Do NOT use Kosher Pickles
- 2 cups sugar
- 6 garlic cloves
- 4 teaspoons red pepper flakes
- 4 teaspoons jalapeño pickled
Instructions
- Drain pickle juice reserving ¼ cup of juice from 46 ounces dill pickle jar.
- In a large mixing bowl, mix dill pickle chips, 2 cups sugar, 6 garlic cloves, 4 teaspoons red pepper flakes, and 4 teaspoons jalapenoes 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.
Video
Notes
**If you do not want them hot, omit jalapeños and red pepper flakes.
