Fire and Ice pickles. These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas Fire-and-Ice Pickles Recipe photo by Taste of Home Next Recipe. The pickles are not red like my Koolickles recipe, but still have a hint of the festive season in the jar.

They are especially good with a nice pulled pork, brisket, or as a side to my Grilled Hawaiian BBQ Chicken. Fire 'n Ice Pickles Fire and Ice Pickles are not a true pickling recipe, so no scoffing at me okay y'all? It's just a yummy way to dress up a jar of plain ole, cheapo, boring sour dills into a pickle that has fire and ice flavor, with a combination we southerners seem to be endeared to - sweet and spicy. You can cook Fire and Ice pickles using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Fire and Ice pickles

You need 32 oz of whole dill pickles (NOT KOSHER DILL).
It's 2 cup of sugar.
It's 2 tbsp of any hot sauce.
You need 1/2 tsp of red pepper flakes.
You need 2 clove of garlic.
Prepare 1 of onion (optional).

Fire and Ice Pickles are DELICIOUS and easy to make. They are sweet, spicy, and sour. This recipe is a little more sour and a little more spicy than the typical Fire and Ice Pickles recipe. How to Make Fire and Ice Pickles.

Fire and Ice pickles step by step

Drain pickles.
Cut pickles (if not presliced) into 1/4 inch slices.
In a large bowl, mix pickle slices with all other ingredients.
Stir well!.
Cover bowl and let stand for 2 hours.
Stir occasionally.
Pour mixture into jar (can be original jar).
Cover and refrigerate for at least one week before eating for best flavor.

Cut whole pickles into bite sized pieces. Layer pickles in jar interspersed with rest of ingredients. Add most of the sugar at the last. It takes some shaking to get all the sugar to settle in the jar. Drain pickles, but save the juice.