I originally made the recipe as written, but when I snuck a taste about 6 days in, I wanted some more heat. I added an additional teaspoon of crushed red pepper flakes. These are great on burgers. The only negative thing I can say about this recipe is waiting the week for them to be ready was torture! Thanks so much to Myra I. for sharing it!
Fire & Ice Pickles
Yield: 3 pints
Ingredients
- 2 jars dill pickle slices or spears, 32oz each
- 4 cups sugar
- 1 tablespoon hot pepper sauce
- 1 1/2 teaspoons crushed red pepper flakes
- 3 garlic cloves, peeled
Instructions
- 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.
Oh wow, I've never even thought of making a different kind of pickle from some that are already done. This opens up a whole new world of custom flavor combos!
ReplyDeleteRight? I don't know why I've never thought of it before. Plus I have the pickle brine leftover to use in another recipe.
DeleteThese sound delicious! I love making pickles but have never tried making any with store bought before. I'm intrigued - the flavors sound great!
ReplyDeleteI think I always stop myself from making them because I'm the only one that eats them. This way I get a delicious end result with less work.
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