Friday, October 21, 2011

Fire & Ice Pickles

Here in Alabama, we have a brand of pickles known as "Wickles". Made in Dadeville, these pickles are spicy and sweet and HIGHLY addictive. However, Wickles are pretty hard to find outside of the South; I've actually been asked by out-of-state friends to mail them a jar!

Years ago, Southern Living published a recipe for a sweet & spicy pickle known as "fire & ice" pickles. The recipe is easy, fast, and doesn't require any cooking at all. Best of all, they make a well-loved & appreciated foodie gift!



Fire & Ice Pickles
adapted from Foodie With Family

Ingredients
2 32-oz jars hamburger dill slices
4 cups granulated sugar
¼ - ½ tsp crushed red pepper flakes
8 small cloves of garlic, peeled and lightly smashed

Drain pickles (discard the juice) and place in a large bowl. 


Add the sugar, hot sauce, red pepper flakes & garlic. Mix gently to combine. The sugar will quickly 'melt', so don't worry about any grittiness. 



Cover and let sit for 4 hours at room temperature, stirring occasionally. 



Transfer pickles into 4 cleaned pint jars, distributing 2 cloves of garlic in each jar. Pour liquid to within 1/4" of the rim of the jar. Cover and let rest in the refrigerator for one week before eating.




5 comments:

  1. Looks easy and good but if I discard the dill "brine" from the original pickles what liquid to I add when I fill the jars???

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    Replies
    1. When the sugar and all the seasonings are mixed with the pickles, the sugar will melt and form a 'new brine'! This is what gets added to the jars!

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    2. Can these be made with an artificial sweetener?

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    3. I'm not sure, since I've never used anything like Splenda or stevia/truvia. But, if you try it, please let me know how it turns out!

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    4. You need the sugar to make the syrup but it's possible to use Splenda Blend but probably won't produce as much syrup/juice.

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