Fire Ice Pickles Food

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.

FIRE AND ICE PICKLES RECIPE

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.

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.

SWEET HEAT PICKLES

Steps:

• Drain pickles and discard juice. Save the jar to store pickles in later. Slice pickles into 1/4 to 1/2 inch.
• Begin layering into a larger jar: 1-1/2 cup of pickles per layer. Top the pickles with 1/2 cup sugar, 2 cloves of garlic sliced or chopped, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of chopped jalapeño.
• Repeat layers until all pickles are used. Pour any remaining sugar on top.
• Cover jar and store on the counter for about an hour, or until the sugar begins to liquify.
• Stir or simply shake to mix the pickles well, and pull any undissolved sugar up from the bottom.
• Cover and leave on the counter for several more hours, or overnight. Stir and refrigerate 1 to 2 additional days.

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 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:

• 1. Drain dill pickles well.
• 2. Cut whole pickles into bite sized pieces
• 3. 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.
• 4. Roll every day for 1 week. (usually takes only 1-2 days)
• 5. Refrigerate or process. (I keep mine in the fridge and they keep very well)

EIGHT-DAY ICICLE PICKLES

Steps:

• Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.
• Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.
• Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.
• Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.
• Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.
• Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.
• Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

FIRE AND ICE PICKLES

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.