Fire and Ice Pickles
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 time
- 30 min
- Cook time
- 17 hr 9 min
- Yield
- 32 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Drain the juice from the jar and place pickles in a colander. Save 1 cup of juice and set aside.
- 2
Cut pickles into 1/4 inch slices.
- 3
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.
- 4
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.
- 5
After 2 hours, stir the pickles well, close the lid, and refrigerate overnight.
- 6
The next day, open the lid and you'll have super sweet and slightly hot pickles with a touch of garlic and crunch!
- 7
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.
- 8
Store pickles in the refrigerator for up to 3 months.