Fire & Ice
Fire and Ice Pickles
turn store bought dills into sweet and spicy pickles overnight! Perfect for holiday parties & summer barbecues!
– whole dill pickles – reserved pickle juice – white sugar – crushed red pepper – yellow mustard seeds
Drain the juice from the jar and place pickles in a colander. Save 1 cup of juice and set aside. Cut pickles into ¼ inch slices.
Place pickle slices back into the jar they came in. Add all ingredients until they reach the top of jar.
Stir or shake jar until the sugar is almost dissolved. Close the lid and leave on counter for 2 hours.
After 2 hours, stir the pickles well, close the lid, and refrigerate overnight.
The next day, open the lid and you'll have super fire and ice pickles with lots of flavor and crunch!
Store pickles in mason jars in the refrigerator for up to 3 months. Perfect for holidays, barbecues and bloody marys!
GET THE RECIPE at QuicheMyGrits.com!