Refrigerator Fire And 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.

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:

• 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!

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.

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)