I originally made the recipe as written, but when I snuck a taste about 6 days in, I wanted some more heat.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
- 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.
Snacks, misc, condiments
Created using The Recipes Generator
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