FIRE AND ICE PICKLES RECIPE
These sweet and spicy (not hot) pickles are a delicious treat as a side dish or just as a snack. You may hear them called Christmas pickles, but they're great year-round.
Provided by Jamie
Time P7DT10m
Number Of Ingredients 5
Steps:
- Drain pickles and discard brine. Place drained pickles in a large bowl.
- To pickles, add sugar, Frank's Red Hot sauce, crushed red pepper flakes, and crushed garlic. Mix until combined.
- Cover pickle mixture and let sit for 4 hours at room temperature, stirring occasionally.
- Return pickles and mixture to cleaned jar. Let sit in the refrigerator for at least one week before eating.
Nutrition Facts : Calories 56 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 ounce, Sodium 257 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
FIRE AND ICE PICKLES
Fire and ice pickles are sweet and spicy pickles that are great on a sandwich or as a snack, and the perfect way to use an abundance of cucumbers!
Provided by Sheryl
Categories Condiment
Time 4h5m
Number Of Ingredients 4
Steps:
- Drain and discard juice from pickles. If starting with garden-fresh cucumbers, cut pickles and place in large bowl.
- In a large bowl, combine pickles, sugar, hot sauce, and red pepper flakes. Mix well.
- Cover and let stand 3-4 hours, stirring occasionally. The mixture will produce its own brine.
- Spoon pickle mixture into 2-3 pint-size jars. Add a clove of garlic to each. Cover and refrigerate for 7 days before serving.
- Pickles can be kept in the refrigerator for up to one month.
Nutrition Facts : Calories 7 kcal, ServingSize 1 serving
FIRE & ICE PICKLES
Hot and sweet pickles you can preserve using the low pasteurization method.
Provided by Karen Bertelsen
Categories Canning/Preserves
Number Of Ingredients 10
Steps:
- Wash the cucumbers and cut the blossom end off.
- Cut into 3/16-inch slices. I use a wavy cutter to give them a crinkle look.
- Combine cucumbers and onions in a large bowl. Add salt on top and mix. Cover with 2 inches of crushed ice. Let sit for 3-4 hours. If you have room in your fridge stick them in there, if not don't worry about it.
- Combine remaining ingredients in a large pot. Boil 10 minutes.
- Drain and add cucumbers and onions and slowly reheat to boiling.
- Fill jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process.
- To process in a hot water bath: submerge jars in a pot of boiling water. When water returns to the boil, process for 10 minutes if your elevation is 0 - 1,000 ft. ---- Process for 15 minutes if your elevation is 1,001 - 6,000 ft. ---- Process for 20 minutes if your elevation is above 6,000 ftWhen finished processing remove jars from water and let sit undisturbed on counter until seals pop.
- To process with low temperature pasteurization: Place jars in a canner filled half way with warm (120º to 140ºF) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185ºF water temperature for 30 minutes for pint or quart jars.
Nutrition Facts : ServingSize 5 pickles, Calories 35 kcal, Carbohydrate 136 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 7091 mg, Fiber 6 g, Sugar 124 g
FIRE AND ICE PICKLES
Fire and Ice Pickles is an interesting recipe that transforms store bought dill pickles into a sweet, sour, and spicy pickle delight and doesn't require a canning process.
Provided by Jackie Garvin
Number Of Ingredients 7
Steps:
- Drain the pickles and slice 1/4 inch to 1/2 inch. Divide everything in half. Add half the pickles to a large jar, half the sugar and half the herbs and spices. Repeat layers. Keep on the counter for one hour. After an hour, shake well to make sure sugar and spices are mixed. After another hour, you can return the pickles and juice to original jar and store in refrigerator for at least two days before eating.
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
Provided by Taste of Home
Time 10m
Yield 3 pints.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 134 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 362mg sodium, Carbohydrate 34g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.
FIRE AND ICE PICKLES
Make and share this Fire and Ice Pickles recipe from Food.com.
Provided by sue in pa.
Categories Vegetable
Time P7DT20m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- Drain the juice from the the pickles and save add the sugar and the tobassco sauce and the garlic to the pickles, Then add enough juice to the pickles to cover.
- Turn upside down daily for 7 days enjoy and eat.
- Jar of pickles may get sticky but it is worth it.
Nutrition Facts : Calories 15.6, Sodium 3.6, Carbohydrate 4, Sugar 4
REFRIGERATOR FIRE AND ICE PICKLES
This is a welcome to Florida recipe from one of my new neighbors. She brought us a jar of the pickles and kindly included her easy to make recipe. Cook time is refrigerator time.
Provided by mandabears
Categories Low Protein
Time P7DT15m
Yield 40 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 44.3, Fat 0.1, Sodium 311.8, Carbohydrate 11.3, Fiber 0.3, Sugar 10.9, Protein 0.2
FIRE AND ICE PICKLES
These are a wonderful gift! For Christmas we made jars and passed them out to our neighbors and friends. If you love pickles try these.
Provided by Trinitys Momma
Categories Low Protein
Time 30m
Yield 1 gallon
Number Of Ingredients 6
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!
Nutrition Facts : Calories 7610.8, Fat 11.6, SaturatedFat 1.6, Sodium 31046, Carbohydrate 1931.2, Fiber 33.1, Sugar 1898.6, Protein 23.1
FIRE AND ICE PICKLES
Yield 1 quart
Number Of Ingredients 5
Steps:
- Drain the pickle slices, but reserve the pickle juice for another use.
- In a large bowl, combine the pickle slices, sugar, hot sauce, red pepper flakes, and barbecue rub; stir everything together until thoroughly combined.
- Cover the bowl, then let the coated pickle slices stand 2 to 4 hours at room temperature, stirring occasionally to ensure all of the sugar liquefies and no more grittiness remains.
- Spoon the pickle slices into a 1-quart Mason jar, then pour the remaining liquid from the bowl into the jar within 1/4" of the rim. Place the lid on the jar, then refrigerate a minimum of 24 hours before serving. Store in the refrigerator.
FIRE AND ICE MARINICKLES (NO CANNING MARINATED PICKLES)
Make and share this Fire and Ice Marinickles (No Canning Marinated Pickles) recipe from Food.com.
Provided by PalatablePastime
Categories Low Protein
Time 25m
Yield 18 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 28.2, Fat 0.1, Sodium 254.4, Carbohydrate 6.7, Fiber 0.5, Sugar 4.7, Protein 0.2
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