Fire and ice pickles are sweet and spicy pickles that are great on a sandwich or as a snack, and the perfect way to use an abundance of cucumbers!
When I think of gardening, the first vegetable that comes to mind is cucumbers. And when I think of cucumbers, I can’t help but think of pickles.
Lots, and lots of pickles.
Pickles are probably one of the most popular summer snacks.. But forget about summer, they are definitely something some of us enjoy all year long. Last summer, I spotted Famous Dave’s Sweet and Spicy pickles at Costco. If you haven’t ever tried them, they are the perfect combination of sweet and spicy heat in a seriously amazing pickle.
Fire and Ice Pickles
Since I’m all about trying to make a replica pickle at home, I wanted to give it a try. These Fire and Ice Pickles are a very very close copycat of those Famous Dave’s pickles.. with a twist:
- You can use your own garden-fresh cucumbers
- Or, dump the brine out of your store-bought pickles (slices or spears) and start from there
In other words, this recipe is a quick and easy way to dress up store brand pickles. But if you garden, you will definitely want to use your own cucumbers.
These Fire and Ice pickles are perhaps the most popular item I’ve ever taken to potlucks. They also fare well as holiday gifts or gifts for new neighbors. Even better, they are fairly easy to make – combine all of the ingredients, and allow them to sit for 3-4 hours. Over that time, the sugar will combine with the cucumbers to create its own brine.
Throw in jars, and cap, then refrigerate for 7 days before enjoying as a snack or on your next barbecued pork sandwich.
Fire and Ice Pickles
- 32 oz cucumbers slices or spears; if using store bought, drain the brine
- 2 C granulated sugar
- 2 tsp hot sauce
- 1/4 tsp red pepper flakes
- 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.
If you loved this recipe, I would be so appreciative if you gave the recipe a review.