Sweet, spicy, and totally irresistible-these Fire and Ice Pickles bring the heat and cool it down all in one crunchy bite! Made by transforming plain pickles into bold flavor bombs with sugar, spice, and a little kick, they're perfect for snacking, burgers, or just eating straight from the jar (no judgment here!). I like my pickles with lots of heat and lots of pucker! So pucker up buttercup!
"I have made these using this recipe and it was a huge hit I have had so many people asking me to make them for them, just would like to say thank you for sharing recipe!" ★★★★★ -Tammie
These are NOT your typical sweet pickles. I am not a big fan of the traditional sweet pickles or butter pickles. I would rather choose a dill pickle any day.
HOWEVER.... 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.
These pickles are great for tailgating, barbecues, on a hot dog, for a snack.
In the South, these spicy and sweet pickles are sometimes called Christmas pickles. It is a tradition for many to make these at Christmas time because of the red and green coloring. They also make great Christmas and hostess gifts! ENJOY! Xoxo -Katie.
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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-Granulated white sugar.
- Garlic-I use whole garlic cloves. You can use crushed garlic. 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.
*Full recipe with ingredient measurements is located at the bottom of the post in the recipe card.
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, granulated sugar, garlic cloves, red pepper chili flakes, and jalapeños in a large bowl. Add the reserved ¼ cup pickle juice to maintain the sour dill pickle flavor. Sugar will extract more juice from pickles.
- Cover and store in refrigerator for 4 or more hours.
- Transfer pickles and juice back into original jar or smaller jars. Store in refrigerator.
Watch video how to make fire and ice pickles
What if you don't want them spicy?
If you do not want the pickles hot and spicy, omit jalapeños and red pepper flakes.
Pickle 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 whole Kosher dills. Food Lion is the only local place I have found the whole dill pickles. That is why I did not use the whole dill pickles in this recipe.
Next thing you know you have one of the best-tasting spicy pickles ever!
How long do hot and spicy pickles last?
The shelf life for these hot and spicy pickles will last as long as original pickle shelf life as long as they are stored in the refrigerator.
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 dill pickle jar.46 ounces dill pickle chips
- Mix dill pickles, sugar, garlic, red pepper chili flakes, and jalapeños in a bowl. Add the reserved ¼ cup pickle juice to maintain the sour dill pickle flavor. Sugar will extract more juice from pickles.2 cups sugar, 6 garlic cloves, 4 teaspoons red pepper flakes, 4 teaspoons jalapeño
- 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.
Marysa says
I love the combination with the jalapenos and garlic. Sounds so flavorful and a great kick. I love spicy things and these would be great for snacking on.
Jeannie says
Can these pickles be canned
Katie Crenshaw says
No, Jeannie. I am sorry, but these can not be refrigerated.However, they will last as long as original pickle shelf life as long as they are stored in the refrigerator.
Jean says
Why shouldn’t I use kosher pickles? Also can this recipe be canned like jams?
Katie Crenshaw says
If you use Kosher pickles, they will shrivel and become rubbery once you add the sugar. I don't know the science as to why, but I do think you will be unhappy with the result if you use Kosher pickles in this recipe.
As for canning, this recipe is specifically made for the refrigerator.This recipe does not have the required canning ingredient measurements to become shelf-stable at room temperature. However, the pickles will last as long as thier original shelf life as long as they are stored in the refrigerator. Hope this helps!
Frances Smith says
Absolutely love this recipe, have made several jars of them, some of my family are addicted to them I am one of them😎 Thank you for Sharing.
Becky says
Can this recipe be canned for longer shelf life? Not refrigerated.
Katie Crenshaw says
I honestly am not sure. I don't think there would be enough pickling brine to re-can the pickles, but I could be wrong. I am sorry, but I honestly do not know.
Linda Brown says
I make a pickle similar to these but yours sounds better because of the heat.
My husband is diabetic & I was wondering if anyone has made them with Splenda.
Liz says
I have some homemade dill pickles that I'm going to use for this recipe! This sounds delicious - definitely our kind of pickles!
Nart at Cooking with Nart says
I'm a huge fan of pickles and this if one of the best pickle recipe out there. So easy to make and delicious. I love these in my sandwiches.
Sara LaFountain says
These pickles were so unique and super delicious! My family loved them and I might have tucked a few away for me in the fridge.
Brandi Brown says
I have made these many times , and love them. I have taken them to my office to let people try , most ask for recipe , but one friend just returns jar and ask for more. I love garlic , so I add more garlic to mine. I am also doing a lot of quick pickles these days , but every now and then come back to these. In fact , I am making some today to take to my office for snacks for the worker bees that are braving Christmas week , as most people are not working , not because of Covid - 19 , but just holiday time. Thanks for sharing this easy , wonderful idea.
Brenda says
I made these yesterday.
Very simple. Extremely delicious.
You have to try them.
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
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!
Dea says
If You wanted to can this could you.....water boil sealing then to keep longer?
Deborah Cox says
My fiance makes these with spears not slices..they were great!
Tammie Brooks says
I have made these using this recipe and it was a huge hit I have had so many people asking me to make them for them just would like to say thank you for sharing recipe!
Sauerkraut Billy says
These are so delicious! I love fire and ice pickles, and now finally made them at home.They turned out great.
Crafty Cooking Mama says
These are drool-worthy! I make them to go on our sandwiches. So easy... so good!
karrie @ Tasty Ever After says
So now I'm singing that Fire & Ice song by Pat Benatar! lol! Spicy is my game so I'll be making these pickles and then will promptly eat the whole jar all by myself. I''m going to hide them from J too 😉 heeheehee Actually, we are busting out the smoker this weekend and these pickles will be awesome with the bbq.