Fire and Ice Pickles

5 from 10 votes

Fire and Ice Pickles turn store bought dills into sweet and spicy pickles overnight! You'll love their sassy flavor and crunchy bite that's truly addictive!

Prep Time30

Cook Time0

Refrigeration1

Total Time1 30

Course: Appetizer

Cuisine: American

Servings:

Calories: 84kcal

Author: Debi Morgan | Quiche My Grits

Equipment

4 pint size mason jars

Ingredients

80 ounces whole dill pickles (do not use kosher)
1 cup reserved pickle juice
3 cups white sugar
1 Tablespoon crushed red pepper flakes (use more of less if desired)
1 teaspoon yellow mustard seeds

Instructions

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. Alternate pickles, sugar, red pepper flakes, mustard seeds and reserved juice until you reach the top of the jar.
Stir or shake jar until the sugar is almost dissolved. Close the lid and leave at room temperature for 2 hours, stirring every 30 minutes until there is no more sugar showing at the bottom of the jar.
After 2 hours, stir the pickles well, close the lid, and refrigerate overnight.
The next day, open the lid and you'll have super sweet and slightly hot pickles with a touch of garlic and crunch!
Stir pickles really well and transfer them into pint size mason jars with juice. Close bands and lids. Tie with twine or a pretty bow for gift giving if desired.
Store pickles in the refrigerator for up to 3 months.

Notes

Recipe yields 4 pints. Each pint jar yields 8 servings.
Make sure to store pickles in the refrigerator since they are not shelf stable.
Do not use kosher pickles or this recipe won't work.
If you can't find whole dill pickles, use regular hamburger sliced pickles instead. Make sure they don't say kosher on the jar.
If you like hot pickles, add more red pepper flakes or hot sauce.

Nutrition