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
Ingredients
- 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
Instructions
- 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.
Nutrition
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No vinegar?
Correct.. no vinegar!
Am I missing something here in the recipe? I don’t see how much water to use for fresh cucumbers.. Help!
None! There is no water in this recipe.
what kind of hot sauce did you use?
Frank’s Red Hot
Can you can these pickles?
I probably would check with Ball canning… I want to say I don’t think so because there isn’t vinegar in them. But… I could be wrong. I’d hate to give you the wrong information. If you call up the Ball canning hotline I’m certain they’d be able to tell you.
If using store bought ~ do I use dill or sweet pickles?
I used regular cucumbers to make these but you could use English cucumbers, pickling cucumbers. I haven’t tried using store bought cucumbers.. I would think you could use either. Just drain the liquid thoroughly first.
Reading the recipe. I would probably use sweet pickles to make these as there is no dill in the recipe. Personally, if I was using store caned pickles I would probably cut the amount of sugar a little as they already have sugar in them from the commercial packing—Some sugar and seasonings will remain from the commercial packed pickles, even though you drain the commercially added brining liquid. Anyone else have an idea ?
Do u set these in or out of refrigerator when covered and setting 3-4 hours?
No, I sat them on the countertop with a loose cover.
I used garden cucumbers as well as hot red peppers. Can’t wait until these are ready to eat! Just placed them in fridge tonight. What if there wasn’t enough liquid to cover the cukes in the jars? Should I top off with a little bit water?
You should have enough liquid, over time the sugar will draw the liquid and there should be plenty. But if not, just add a tiny bit of water. Let me know how it turns out!
Cant wait to try these out
Let me know how they turn out for you, Cathy!
How do you make these shelf stable?