Fire And Ice Pickles Recipes

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.

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)

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.

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!

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.