Fire & Ice Pickles

Every summer I say that I'm going to make homemade pickles and it just never seems to get done.   I was so excited to find this recipe for a spicy pickle that starts with store bought!  

I originally made the recipe as written, but when I snuck a taste about 6 days in, I wanted some more heat.  I added an additional teaspoon of crushed red pepper flakes.   These are great on burgers!   The only negative thing I can say about this recipe is waiting the week for them to be ready was torture  :)   Thanks so much to Myra I. for sharing it!

Fire & Ice Pickles

Yield: 3 pints


  • 2 jars dill pickle slices or spears, 32oz each
  • 4 cups sugar
  • 1 tablespoon hot pepper sauce
  • 1/2 teaspoon crushed red pepper flakes- I used 1 1/2 teaspoons
  • 3 garlic cloves, peeled


How to cook Fire & Ice Pickles

  1. Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.
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  1. I remember my Mom making pickles from store bought...hers weren't hot though. Those look like something Bob would like.

    1. I'm the only one here that eats pickles, so I got to make them as spicy as I wanted :)

  2. Oh wow, I've never even thought of making a different kind of pickle from some that are already done. This opens up a whole new world of custom flavor combos!

    1. Right? I don't know why I've never thought of it before. Plus I have the pickle brine leftover to use in another recipe.

  3. These sound delicious! I love making pickles but have never tried making any with store bought before. I'm intrigued - the flavors sound great!

    1. I think I always stop myself from making them because I'm the only one that eats them. This way I get a delicious end result with less work.


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