Fire And Ice Marinickles No Canning Marinated Pickles Food

FIRE AND ICE MARINICKLES (NO CANNING MARINATED PICKLES)

Steps:

• Drain jalapeno and pickle brines into a saucepan.
• Stir in your sugar or Splenda.
• Bring mixture to a boil.
• Pour hot brine over sliced pickles and jalapenos in a heat-safe bowl.
• Allow mixture to cool to room temperature.
• Stir pickles until they are well mixed with the sweet pickles and pack into jars.
• Cover with sweetened brine.
• Refrigerate about 1 week, then serve as desired.

FIRE AND ICE PICKLES

Steps:

• Empty gallon jar of pickles into a large bowl, throwing away the juice.
• Cut the pickles into 1-inch chunks.
• Return the pickles into the jar, alternating with all other ingredients listed above.
• Put lid on jar and leave sitting out on kitchen counter until sugar has turned into liquid (about three days).
• Refrigerate.
• If giving as a gift, distribute evenly into smaller jars.
• This is great with bland turkey sandwiches at Thanksgiving and Christmas!

FIRE-AND-ICE PICKLES

Steps:

• 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.

REFRIGERATOR FIRE AND ICE PICKLES

Steps:

• Drain pickles, but save the juice.
• Cut pickles 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.
• Spoon pickle mixture back into original jar.
• Cover and refrigerate for 1 week before eating.