Joey Urey Recipe

Fire and Ice Pickles

By Joey Urey paljoey


Recipe Rating:
Serves:
Many!!
Prep Time:

Joey's Story

Recipe given to me by dear friends who have since passed away. Never had anyone who did not like these. These are always in my fridge. So so simple! I hope you enjoy them too.

Ingredients

1 gal
vlasic dills or whole sours (i like to cut them to my preferred size)
12 clove
garlic - mashed
4 lb
sugar
2 tsp
mustard seed
2 tsp
celery seed
1 or 2 bottle
tabasco sauce (i use only one)

Directions Step-By-Step

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)

About this Recipe

Course/Dish: Other Snacks
Other Tag: Quick & Easy

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17 Comments

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Eddie Jordan EDWARDCARL
Aug 18, 2014
Hi Joey,These Fire and Ice pickles are on my canning list. I already made five different kinds of pickles and working on another batch of bread and butter pickles
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Charlie Marie CharlieMarie
Feb 13, 2014
These are the BEST! I add extra crushed garlic. I can only eat a few at a time because they are so strong, but I DO enjoy them. Can't say my hubby cares to be close enough to catch a whiff of my breath, though. I gave my brother-in-law a jar and he has been begging for more. Guess I need to make a new batch. I used Del Dixie sliced hamburger dills instead of spears.
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Joey Urey paljoey
Dec 17, 2012
Lisa - I don't know any reason why not - other than they might not get the benefit of the "marinade" let me know
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Lisa Simcina Lisa_Simcina
Dec 17, 2012
can the pickles be left whole??
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nellie rickey jus4nan
Oct 14, 2011
ok girls..I added tobasco to the mix..yeah it gives you that "oh that is sweet..ohh here comes the feel good burn " lol