Refrigerator Fire And Ice Pickles Food

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.

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)

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

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. 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.

FIRE & ICE PICKLES

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.

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.

FIRE AND ICE PICKLES

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

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.

REFRIGERATOR DILL PICKLES

Steps:

• Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
• Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
• Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.