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 Pickles 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.
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. 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 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.
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 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.
If you like this recipe, check out: Fresh Hot Jalapeño and Garlic Relish, Dill Pickle Dip, and Jalapeño Cilantro Hummus.
If you want to make the pickles as gifts, the Ball jars are a great size for re-jarring the pickles in.
How to Make Fire and Ice Pickles with Dill and Garlic
Ingredients
- 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
Instructions
- Drain pickle juice reserving 1/4 cup of juice.
- In a large bowl, mix all ingredients together.
- Sugar will extract the juice from pickles. Add back in the 1/4 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.
Nutrition- Nutrition info is based on estimation only.
Katie says
Fresh cucumbers will not work at all. You will need to use pickled pickles, sorry. Otherwise, the cucumbers will taste like sugar and garlic only. There would be no brine….
Jakub says
Have you tried to use fresh cucumbers and making this recipe?
Katie says
You will take 4 tsps of pickled slices out of a jar. They will be jarred jalapenoes, not fresh.
Veronica Bates says
What is considered 4 tsp of jalapeno? Four of them?
Dina says
Don’t throw that extra pickle juice away!!! Save it. When I get leg cramps a big shot of dill pickle juice eases them immediately. It’s amazing how fast it works. I have friends now who are true believers as it has worked for them as well. The only problem ya that I am throwing away pickles because they end up in the jar with no juice. This is a great way to have to keep that awesome pickleness from going to waste.
Katie says
You save 1/4 cup of the original pickle juice and get rid of the rest. You add that 1/4 cup of pickle juice back in to mix with the sugar and pickles. All of this will go back into the jar. Hope I made this a little clearer. Good luck! They are my favorites!
Val says
When you pour the juice back into the jar. Is it the 1/4 cup of juice thats been soaking with the pickles or the juice you originally drained from the pickles too?
Thanks
Katie says
They can be ate as soon as four hours after making them, however, for optimal flavoring, they taste best after 3 or more days of sitting in the jars in the refrigerator.
Jane says
I was going to make these but was wondering g….how long do you have to let them “sit” before eating them?