Real Recipes From Real Home Cooks ®

fire and ice pickles

(2 ratings)
Recipe by
Joey Urey
Escondido, CA

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.

(2 ratings)
yield serving(s)
prep time 15 Min

Ingredients For fire and ice pickles

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

How To Make fire and ice pickles

  • 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)

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