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!
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
- Sugar
- Garlic
- Red Pepper Flakes
- Jalapeno
Important tip!
Tip 1: Do not use kosher pickles.
If you use Kosher pickles, they will end up rubbery. You will not be happy with the end result.
Tip 2: 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.
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.
How 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: Fresh Hot Jalapeño and Garlic Relish, Dill Pickle Dip, and Jalapeño Cilantro Hummus.
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!
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 ¼ cup of juice from 46 oz dill pickle jar.
- In a large mixing bowl, mix dill pickle chips, 2 cups sugar, 6 garlic cloves, 4 tsp red pepper flakes, and 4 tsp 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.
Brandi Brown
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
I made these yesterday.
Very simple. Extremely delicious.
You have to try them.
Katie
You will take 4 tsps of pickled slices out of a jar. They will be jarred jalapenoes, not fresh.
Katie
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
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
Dea
If You wanted to can this could you.....water boil sealing then to keep longer?
Katie
As long as you don't use Kosher pickles. They will become rubbery.
Deborah Cox
My fiance likes the spears not slices..think it would still work?
Tammie Brooks
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
These look delicious! I love fire and ice pickles, but have yet to make them at home. I want to use your recipe as the muse for my first time! thanks so much for sharing! I'll report back with how they turned out!
Crafty Cooking Mama
I've been totally drooling over these pickles since I saw them on Pinterest! Can't wait to them! We go thru pickles in my house like most people go thru sliced bread lol 🙂
karrie @ Tasty Ever After
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.