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

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.


  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???

    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!

    2. Can these be made with an artificial sweetener?

    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!

    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.